Ingredients:
3 pounds Italian sausage
3 stalks of celery
1 large onion
salt and pepper
fresh Italian parsley
2 bags cornbread stuffing or stale cornbread cubes
2 eggs
1/4 cup butter
1 cup chicken stock
optional:
couple handsful chopped spinach,
1 cup chopped black olives
1/2 – 1 cup chopped nuts
- De-case, crumble and fry the sausage in a large, deep frying pan. Place in a large bowl to cool.
- In the same pan, sauté finely diced onion and celery, parsley, salt and pepper. When all translucent, set aside to cool.
- When both sausage and celery mixture is room temp combine into one large mixture.
- Add cornbread cubes and mix well.
- Add 2 eggs (beaten), butter and chicken stock. Mixture should be not too dry and not too wet. Add more stock if mixture is too dry. If adding spinach, you should add to the celery mixture as it’s sautéing.
- Olives and nuts would be added once all ingredients are combined. Stuff mixture into prepared turkey and cook as turkey requires. Do not stuff turkey ahead of time, but rather right before placing in oven.
