Bluefield Sausage Stuffing

Happy Thanksgiving, friends.  This stuffing is my favorite part of Thanksgiving.  Well, aside from spending time with family, watching football, and watching the fam play ultimate Frisbee during halftime.  I got the recipe from my mother in law, but I've tweaked it a little to make it slightly healthier and less likely to cause food poisoning.  This year I'm doubling the recipe, since everybody seems to like this (and our turkey is huge).

Bluefield Sausage Stuffing

(click here to print)

Ingredients

• 1 loaf whole wheat bread, torn into small pieces (we like to let it stale a bit so it can soak up all those yummy juices, so we tear it the night before and let it sit overnight)
• 2 t. salt
• 1/2 t. ground black pepper
• 1 t. poultry seasoning
• 1 small onion, chopped
• 1 egg
• 1 lb. pork breakfast sausage, cooked, crumbled, and cooled
• 1/2 c. butter
• 2 c. milk

Instructions

1. Mix together first seven ingredients.
2. Combine butter and milk, and heat until butter is melted and the milk is warm (we use the microwave, but you could do this on the stove)
3. Gradually add the milk mixture to the bread mixture and mix until combined.
4. Stuff mixture into your turkey and cook turkey according to instructions.
5. Extra stuffing that doesn't fit in the bird can be placed in a covered casserole dish in a 325-350° oven until heated through, about 30 minutes.

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