Nancy’s Thanksgiving Stuffing
1 loaf bread cut into 1/2-1 inch cubes (or buy bread cubes)
2 TB butter
2 TB olive oil
1 cup diced celery
2 cups sweet vidalia onions chopped
1 cup chopped mushrooms
2 cups diced apples with skin (Granny Smith or Gravenstein)
2 TB fresh flat leafed parsley, chopped
1 tsp fresh sage, chopped
½ tsp fresh rosemary, chopped
½ tsp fresh thyme, chopped
1 tsp pink Himalayan sea salt
1 tsp fresh ground black pepper
½ lb Sweet Italian sausage, squeezed out of the casings
1 ½ cups chicken stock
Preheat the oven to 300.
Place bread cubes in a single layer on a sheet pan and bake for 7 minutes.
Remove the bread cubes to a large bowl. Raise oven temperature to 350.
In a large skillet, melt the butter, add olive oil, celery, onions, mushrooms, apples, parsley, sage, rosemary, & thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are soft. Mix in with the bread cubes.
In the same skillet, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a spatula while cooking. Add to the bread cubes and vegetables. Mix in chicken stock and pour into a buttered or oiled 9 x13 baking dish. Bake for 30 minutes or until browned on top and hot in the middle. Serve warm.
OPTIONAL: You may opt to stuff your bird instead. Cook for the duration of your turkey’s roasting time.