Great Holiday Recipe!

Justin Kimball's Turkey Dressing

1 C. Finely chopped celery

1 C. Chopped Onion

1 C. Shredded carrot

1/2 C. Butter

10 C. Dry bread crumbs

2 C. Chicken broth

1 lb. Jimmy Dean Sage Sausage

1 tsp. Sage

1/4 C. Snipped parsley

1/2 tsp. Crushed thyme

1/4 tsp. Dried marjoram

1/4 tsp. Black pepper

It is important to have all the ingredients prepared and measured before beginning.

Start by browning the sausage in a pan large enough to hold all the vegetables comfortably.  Then add the onions, celery and carrot at one time.  When the onions just start to clear and the celery tender, add one half of the butter.  Allow the butter to melt, then stir in the seasonings.  The mixture is done when the vegetables are somewhat tender and just a little pink is left in the sausage.  Remember that you want the sausage and vegetables to finish cooking in the bird so they can share flavors and nothing gets overcooked.  Also, when browning the sausage, try to keep the pieces as small as possible.

Combine sausage mixture with the bread crumbs.  Cube the remaining butter and add to the mixture.  Moisten stuffing with chicken broth.  Stuffing is moist enough when you can just crush a piece of bread between two fingers.  After stuffing the bird, put the extra chicken broth in a pan the pan or cooking bag with the bird.  Wrap the extra stuffing in aluminum foil (very tightly sealed and double layered) and bake for the last 30-45 minutes of cooking time for the bird.

Stuffs an 8-10 lb. bird, serves 6-8 people.