24 breakfast sausages (pork, beef, turkey)
2 loaves Kinnikinnick Soft White Bread
3 stalks celery
1 med onion
1/4 c fresh rosemary removed from stem
1/4 c fresh sage chopped
1/4 c fresh thyme removed from stem
2 tsp dried poulty seasoning
1tsp dried sage
Salt & pepper to taste
Remove sausage casings & mash. Fry in large pan until no longer pink. Add celery, onion and seasoning to meat. Toss and cook for 5 minutes.
Cut bread into 1/2 to 3/4 inch cubes. Save 1 end crust (heel) Place in large bowl. Add meat & toss.
Stuff turkey cavity and neck area (if there is room) with stuffing. Cover cavity with heel of bread. Tie legs with butchers twine.
Place any remaining stuffing in a baking dish. Place in refrigerator until 1 hour before serving. Bake at 350F for 50-60 minutes until golden brown on top. For moister stuffing pour 1/2-3/4 cup water or chicken broth over stuffing in dish before baking.