-
1
Sausage -- In a very large pot, I usually use my big dutch oven for this or you can use 2 large sauce pans and make this ahead and just refrigerate over night.
-
2
One less thing to do on Turkey Day.
-
3
Add 2 tablespoons butter and melt on medium heat.
-
4
Add in the sausage and slowly brown.
-
5
Vegetables -- Then in the same pan with the sausage, melt the remaining butter on medium to medium low heat, then add in the onions, celery, mushrooms, nuts and cook 10-15 minutes, just slowly, don't rush them.
-
6
Add in the seasoning and mix well.
-
7
Bread -- In a small bowl, add the milk and soak the fresh bread slices and then squeeze out most of the milk.
-
8
Then break up the fresh bread into crumbs until you have 3 cups.
-
9
Add the fresh bread crumbs to a large bowl, along with the cornbread and herb stuffing cubes.
-
10
Mix to combine.
-
11
Then add in the sausage and vegetable mix and 3 cups of chicken broth and once again, mix well.
-
12
Add a little at a time until you get a nice moist stuffing.
-
13
Check for seasoning, and add more salt and pepper if needed.
-
14
Stuff the turkey right away if making it that day and then the remaining stuffing put in a baking dish sprayed with a non stick spray.
-
15
Cover with foil and refrigerate until turkey day.
-
16
You can also put both in the refrigerator until the next day as well.
-
17
Bake -- Make sure to take the stuffing out of the refrigerator for 30 minutes at least before baking to take the chill off.
-
18
I check the stuffing for moisture before I bake and often add an additional 1 cup or more of the chicken stock to ensure moist stuffing.
-
19
Especially for the stuffing out of the bird.
-
20
The stuffing in the bird will get moisture from the turkey.
-
21
Keep covered with foil and bake 30-45 minutes until heated through (my oven is usually on 350-375.
