Mom’s Thanksgiving Stuffing

Mom’s Thanksgiving Stuffing

1 pound of raw breakfast sausage

1 cup melted butter

1 1/2 cups finely diced celery

3/4 cup chopped onion

8 cups white bread cubes

3 tsp. poultry seasoning

1/4 tsp. ground black pepper

Heat a large skillet over medium high heat. Cook the sausage until browned. Used a slotted spoon to transfer sausage into a large bowl and set aside. Pour the sausage drippings into a measuring cup, add enough melted butter to make one cup. Pour butter into the skillet over medium heat. Sauté celery and onions in butter mixture until tender, do not brown. Stir in one third of the bread cubes. Transfer the mixture to the large bowl with the sausage. Add the remaining bread cubes, poultry seasoning, and pepper. Mix well. After the stuffing is mixed you can either stuff it in the turkey, serve right away or place in a covered baking dish and put in the fridge. To reheat, place the covered baking dish in the oven at 350 degrees for 30 minutes. Check to be sure it is warmed through completely.

*I used Canyon Bakehouse Gluten Free Bread and Country Crock Plant Butter.*