2. Sausage and Sage Stuffing
Our favorite stuffing recipe. Sausage and sage is a classic that’s sure to be a favorite with everyone at the Thanksgiving dinner table. The aromatic flavor from the sage mixed with the sausage creates a burst of flavor and adds density to the stuffing. As a bonus – it tastes great cold on sandwiches with leftover turkey the following day.
1-½-lbs. White sandwich bread left overnight to stale and then crushed into breadcrumbs.
3-cups whole raw milk.
½-cup grass-fed butter.
5-stalks celery, chopped.
1-½-pounds breakfast sausage, casings removed.
1-teaspoon chicken seasoning.
Crushed Himalayan pink salt and cracked black pepper.
Preheat the oven to 350F. Dry out the breadcrumbs for 3-minutes in the oven. Take a saucepan and place over medium heat. Add the butter and toss in the celery and onions. Cook until the onions turn translucent. Add the sausage and sauté until it begins to brown. Remove from the heat.
Add the sausage mix to a large mixing bowl along with the breadcrumbs. Combine the mixture with your hands and add the poultry seasoning with a pinch of salt and pepper. Transfer the stuffing to 2-loaf tins lined with wax paper. Bake in the oven for 30-minutes until the top browns.