Yukon Ed's Stuffing

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 30
• 4 loaves of stuffing bread
• 2 (12 -16 ounce) tubes lamb sausage (try extra sage)
• 3 large onions, chopped
• 1 head celery, roughly chopped
• 1 (1 ounce) box of bell's poultry seasoning
• 2 cups chicken stock

Recipe

• 1 get the largest bowl(s) or roasting pan(s) you have on hand and break bread into 1 to 2 inch pieces. let it dry out over the course of several hours (and up to 24 hours), tossing regularly.
• 2 in a large pan, cook sausage meat, making sure that pieces are quite small and browned, not just cooked. add to meat and drippings to bread when done.
• 3 in the same pan, add a touch of oil and cook celery and onions until almost translucent. add to bread/sausage.
• 4 in several batches, sprinkle bell's seasoning over bread and toss to evenly incorporate.
• 5 evenly distribute chicken stock over bread mixture, tossing to ensure equal distribution. you may choose to add a bit more stock if you like your stuffing really moist, almost mushy. i would recommend adding it to the excess which will be baked in a pan, not to the stuffing going into the bird.
• 6 stuff into turkey and for extra stuffing, spray a large pan with pam and press stuffing (known a "dressing" when not cooked in the turkey)into the pan and cover with foil.
• 7 bake for 45 minutes, keeping it covered.