Thanksgiving Stuffing

Every table at Thanksgiving has the juicy bird, and tasty side dishes. One of those dishes is stuffing. No turkey dinner would be complete without stuffing. I use to make this recipe with pork sausage, but now I use turkey sausage in place, for less calories and cholesterol. You can find the turkey Italian Sausage in the meat section at your grocer, made by Jennie-O or Mr. Turkey. I prepare this dish the day before, as I do with all my side dishes, and I also do not cook the stuffing inside the bird, that cooking method just grosses me out too much. The items needed are as follows: A box of Stuffing, or your own homemade, 1 lb of Italian Turkey Sausage, or Bob Evans Italian Sausage.

You can use any brand stuffing, or make your own, I prefer to use the box Stove Top Stuffing, the chicken flavor. Prepare the stuffing according to the directions on the box. When the stuffing is done, let cool completely. In a pan, take your sausage and cook thoroughly, and drain the grease. I also place the cooked sausage on paper towels to absorb any excess grease. Simply mix the sausage with the stuffing, tossing to ensure it is blended well. Store in refrigerator until your ready to cook the turkey. You can place this pre made stuffing into the oven while the turkey cooks for the last hour, or simply reheat in the microwave oven. If you so desire, you can make the stuffing the day of Thanksgiving too.

For presentation, there is not much to do with this dish, as stuffing is colorful already with the light brown, and green parsely flakes. Place the stuffing into your serving dish, and garnish with a sprigs of parsley for an extra touch. ENJOY!