It's almost turkey time

and that means stuffing!!!!!!!!!! Here is one of my tried and true stuffing recipes that I have served with turkey, chicken and pork. It always gets rave reviews from the family and doubles nicely for large groups or potlucks. Since there would be a mutiny on my hands if my Thanksgiving table did not also include cornbread stuffing I ended up creating this recipe so that the two stuffings were distinctly different in both flavors and texture. The stuffing works best with sourdough bread, but if you cannot secure some true sourdough you can substitute a solid french bread in it's place. I hope you enjoy!



Sourdough-Sausage Stuffing
2 lbs Italian sausage (not in casings)
1 teaspoon olive oil
2 cups chopped onion
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
12 cups (1/2-inch) cubed sourdough bread (about 1 pound)
1 (16-ounce) less-sodium chicken broth
Cooking spray

Preheat oven to 350 degrees F.
Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350 degrees F. for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.