Thanksgiving is one of my favorite times of year! And this stuffing makes it even better!
I like having unique meals and twists on Holiday food, but for me, the traditional Thanksgiving feast is the only way to go. This stuffing is traditional, but adds some flare and most taste than the average stuffing. Here's how you make it:
2 bushels of celery
1 sweet onion
1 lb sausage
1/2 stick butter
5 1/2 cups water
6 oz Sage and Onion Pepperidge Farm dry stuffing mix
6 oz Herb Seasoned Pepperidge Farm dry stuffing mix
Celery Salt 1 tablespoon
Rubbed Sage 1 teaspoon
Ground Sage 1 teaspoon
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Cracked pepper to taste
Pinch of Italian Seasoning
Preheat oven to 350
Chop celery and onion and cook in deep skillet over medium heat and add in celery salt, sage, garlic powder, onion powder, cracked pepper, and Italian seasoning.
As celery/onion mixture cooks, brown sausage in a second skillet
Combine turkey giblets, 1 tablespoon butter and 1/2 cup hot water in a bullet/blender and blend to a paste
Move celery/onion mixture to a large bowl and stir in dry stuffing mix and sausage
In a small pot, combine 3 tablespoons of butter and 5 cups of water and cook until melted
Add giblet paste and water/butter into bowl and mix well
Place stuffing in glass pyrex and bake for 30 minutes at 350. You can also place stuffing into turkey and bake.