30 min
PREP TIME
180
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 25 SERVINGS
- 2 loaves bread
- Sea Salt Grinder , to taste
- Black Peppercorn Grinder , to taste
- 1 tablespoon (15 milliliter) Organic Oregano Leaves
- 1 tablespoon (15 milliliter) Club House Poultry Seasoning
- 2 teaspoon (10 milliliter) Organic Thyme Leaves
- 1 teaspoon (5 milliliter) Garlic Powder
- 2 medium onions
- 3 sausage links , casings removed
- 1 McCormick Gourmet Chicken-Style Bouillon Cube
- 3 cups (750 milliliter) boiling water
Preparation
- 1 Tear apart bread into cube-like pieces and place in a large bowl. Add spices and mix well. Set aside.
- 2 Sauté sausage and onion on medium-high heat until sausage is browned and onion is translucent. Stir into bread mixture in bowl.
- 3 Mix bouillon cube with water. Add to bread mixture and mix well until absorbed into bread.
- 4 Once cooled, stuff cavity of turkey, using about 1/2 to 3/4 cups of stuffing per pound of turkey.
-
5
Test Kitchen Tips:
•If there is more stuffing than fits in your turkey, place remaining stuffing in a casserole dish. Cover and heat 1 hour or until temperature reaches 165°F (74°C).
•For drier stuffing, allow bread to air dry for a few days before preparation.
•Check the reduced rack at your local grocery store before purchasing fresh bread, day old bread is a little dryer and can be half the price!
•Remove stuffing from turkey as soon as the turkey comes out of the oven.
•Store leftover stuffing for up to 2 weeks in the freezer. Simply store in small, airtight containers and freeze. To reheat, bake in preheated 325°F (163°C) oven for 15 minutes or until stuffing reaches 165°F (74°C).
NUTRITION INFORMATION
(per Serving)
