This recipe will be adequate for an 8 to 10 pound turkey including enough to cook separately for stuffing lovers. Recipe from Casa de Partron B&B Inn, Lincoln, New Mexico

Turkey Stuffing with Sausage and Celery

8 cups dried bread crumbs
1 pound ground sausage (regular or sage)
1 to 2 cups celery
1/2 to 1 cup diced onion
1 tablespoon mixed dried fresh herbs*
1 teaspoon fresh ground black pepper

1. Prepare bread crumbs using sliced white bread (or your choice of bread). Cut cubes approximately ½ inch in size. Spread on clean surface until dry. I prefer to avoid crunchy dry. Place in large (larger the better) mixing bowl.
2. Fry sausage, breaking up into small pieces, until lightly browned. Thoroughly drain. Set aside.
3. Chop celery stalks and leaves. Set aside.
4. Sauté onions in butter or premium margarine. Remove when onions become translucent. Add to the bread crumbs.
5. Combine all ingredients; lightly folding together.

Cook's Notes:

If stuffing a turkey, the stuffing should be quite dry. If cooking separately, a roasting bag is excellent. The dressing should preferably be moist. Add chicken stock or small amount of water and lightly toss. Follow cooking directions for the bag.

Optional additions: We have found that 1/2 to 1 cup of chopped fresh pecans and/or 1 cup sliced fresh apple can add a nice flavor touch to the stuffing. This may be added when combining the other ingredients.

* Recommended Herbs: sage, thyme, rosemary, tarragon, marjoram. Adjust quantity to taste. We fine grind the herbs with mortar and pestle.

Recipe provided courtesy of National Hot Dog And Sausage Council.