1/4 Olive Oil
1 pound mild Italian Sausage
4 minced Garlic Cloves
1 large onion, chopped
2 cups chopped celery
1 pkg Non - Seasoned bread cubes(about 10-12 cups)
Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
Kirkland Organic No Salt Seasoning freshly-ground pepper to taste
Dried crushed sage to taste
Dried crushed thyme to taste
To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, m. Add onion, Garlic, celery and sauté until soft then add the Italian Sausage and brown do not crisp.
Mix in bread cubes and enough chicken broth to moisten. Add seasoning, sage, and thyme; stir until well blended.
The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
You can now Stuff your turkey and cook or place all in a casserole dish till hot then serve as side