PEPPERIDGE FARM STUFFING RECIPES WITH SAUSAGE RECIPES

Steps:

• In a skillet over medium heat, brown sausage until cooked. Remove from pan and set aside.
• In that same skillet, melt butter. Add celery and onion and cook until tender. About 10 minutes. Cool slightly so you are able to touch it for the next step.
• In a big bowl, combine sausage, celery, and onion with your bread crumbs. Working with your hands, add small amounts of broth until dressing is moist, and forms into a ball.
• Stuff your turkey full. (we typically make a 20 pound bird) Wrap remaining stuffing in heavy duty foil. * see notes to prepare in a casserole dish
• Bake turkey according to size and package instructions for a stuffed bird.
• To bake the foil package, place in oven with turkey about 45 minutes before turkey is done.
• When turkey is cooked, remove stuffing immediately.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the stuffing mix with the parsley and set aside.
• In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
• Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.