World’s Greatest Stuffing

Croutons

Ingredients:

15 – 22 lb Turkey
4 c. Water
1 Lb Bulk Pork Sausage
1 c. Butter (2 sticks)
2-1/2 c. Chopped Celery
2 c. Chopped Onion
2 pkg. Rothbury Farms Croutons (6 oz. each)
Salt & Pepper to Taste

Directions:

In 2 qt. saucepan, over high heat, bring turkey giblets, neck and salted water to boiling.

Reduce heat to low; cover and simmer 1 hour, or until meat is tender.

Drain, reserving broth.

Pull meat from neck, discard bones’ coarsely chop neck meat and giblets.

Sauté onion and celery in 1 stick butter; cook until tender, stirring occasionally.

Add sausage and cook until browned.

Drain off some of the fat and add another stick of butter, melting over low heat.

In large bowl place the 2 packages of Rothbury Farms croutons.

Add chopped neck meat and giblets.

Stir in vegetable-sausage mixture.

Add 2-2 ½ cups turkey stock, stirring to make certain all croutons are moistened.

Season, if desired, with salt & pepper.

Stuff prepared turkey cavity. Extra stuffing can be baked in covered dish at 350 degrees for 40 minutes.

Variation: If you’re not stuffing a turkey, simply substitute 2-2 ½ cups of Chicken Broth for the Turkey Broth. Once all ingredients are combine, spread evenly in a 9x13 baking dish and bake as directed.

Enjoy!