Thanksgiving Continued...Sausage & Sage Stuffing

Yummy Stuffing

Just remember, don't put this in the bird!! To cook all of the poultry juice germs out of it would result in an extra dry turkey. I know that some of you out there love exact measurements, but I just don't cook that way. So this is about as exact as its going ot get.

Ingredients:

1lb sage flavored or original sausage -- browned and then let drain on paper towel
1 large onion-- finely diced
3 stalks celery -- finely diced
10-20 mushrooms -- washed and sliced (do as many as you would like)
3 TBSP butter
6-7 C cubbed challah bread (let it sit out a bit and become a little dry) or any dry bread cubes
2 tsp sage
1 tsp thyme
salt and pepper
1/4 C melted butter
1/4 C heavy cream
1-2 C chicken broth/stock

In a large pan cook up sausage. Remove from pan and set on paper towels to let excess fat drain off. Pour off any left over grease from pan. Add 3 TBSP butter and over med heat saute up celery, mushrooms, and onion. In large mixing bowl combine cubed bread, sauteed veggies, sausage, meleted butter, cream and 1/2 C stock. Add seasonings to taste. Add the remaining chicken stock a 1/2 C at a time until you have a really nice moist consistency, it shouldn't be soupy, but you want it to be moist after it cooks. Pour into large baking dish and cook at 375 for 35-45 minutes. If it starts to get too brown on top just put foil over it. This can be prepped ahead of time and refrigerated. Tjust bake it before serving.