There are three things you need to know about this recipe:
1) It slaps. No other turkey stuffing comes close. Thanks, Mom.
2) The folks in charge of food safety have declared that stuffing a turkey is potentially dangerous, so if you're going to do this, please be careful. Holidays are always more festive without a trip to the ER for food poisoning.
3) If you brine your turkey, do not stuff it. The stuffing will be like a salt lick, completely inedible (unless you're Curtis and your taste buds were shot off in the war). Make it as a dressing instead. If you want good turkey flavor in your dressing, save the turkey neck and lay it over the top of the dressing so they cook together.
THANKSGIVING TURKEY STUFFING (OR DRESSING)
1 large or 2 medium onions
2 ribs celery
2 large carrots
1 lb. pork sausage (get Jimmy Dean or other breakfast sausage with sage in it)
2 loaves bread, separated into slices and allowed to dry out
OR 1 large bag prepared bread cubes
2 eggs, whisked
parsley to taste (you can use fresh or dried parsley)
sage to taste (add quite a bit)
salt and pepper to taste
broth (if needed)
Finely chop onion and celery and grate carrots. Saute them together with the sausage until the sausage is cooked through (food safety for the win!). Place in a large mixing bowl and allow to cool to lukewarm. Dice bread into cubes if you're using bread. Add all ingredients to the sausage mixture and stir until thoroughly combined. The stuffing should be somewhat dry; it will get additional liquid from the turkey juices. Stuff cavity of turkey (gently; don't compact it) and bake.
If there's any remaining stuffing or if you're playing it safe, you can bake it as a dressing instead. Add a little more broth, turn into a lightly greased 9x13" pan, lay the turkey neck over the top, cover with foil and bake in a 350° oven for 1 hour.
Serves a lot. Om nom.
Contributor: Karin Buck by way of Norma Eriksson, who got it from Grandma Kest (who used to stuff her turkey with RAW SAUSAGE, horrors!)
