SIDE: Sausage Stuffing

Sausage Stuffing:
My grandmother made this every year for Thanksgiving as long as I can remember. Now that she is gone my mother, aunt and I always tell stories of grandma and growing up while we make her stuffing. It's not fancy but for us its the familiar comfort of good food and memories. Grandma always made her stuffing from homemade bread. She would allow the bread to dry out two days in advance to ensure that the texture would be just right.

Ingredients
2 pkgs seasoned bread cubes or 1 loaf of stale bread cubed
1 lb breakfast sausage
2 medium onions, diced
8 celery stalks, diced
2 sticks unsalted butter
3 tsp dried thyme
3 tsp dried marjoram
3 tsp dried rosemary
1-2 cans chicken stock

In a large skilled cook sausage, breaking it into small pieces. Drain grease and set aside. In the same skillet, melt 2 tbsp butter and add celery. Saute for 5 minutes. Then add in onions and saute until translucent. Add thyme, marjoram, rosemary, and six tbsps of butter to celery and onion mixture.

Place breadcrumbs into a large mixing bowl and add in sausage. Pour celery and onion mixture over top of breadcrumbs and gently mix. Pour 3/4 can of chicken stock over bread crumbs and toss gently. Add the remaining stick of butter to the skillet and allow to melt. Pour half of the melted butter over the breadcrumb mixture, continuing to toss gently. Adjust the moisture of the bread mixture to desired using remaining butter and chicken broth. Place in an oven safe baking dish and bake at 350 degrees for 30 to 45 minutes.

*Stuffing can be cooked in turkey cavity. Ensure that stuffing reaches 165 degrees AND Turkey reaches 180 degrees using a meat thermometer in the thigh.