KitchenMagician's Recipe

STUFFING - SAUSAGE AND SAGE

Category: Rice & Stuffing Sides

Makes 6 servings.

3/4 lb. bulk pork sausage
1/2 c. unsalted butter
2 1/4 c. thinly sliced leeks
1 1/2 c. thin-sliced celery
2 T. chopped fresh sage
1 T. chopped fresh thyme
1 tsp. salt
1/2 tsp. pepper
1 1/2 c chicken broth
2 eggs
1/2 tsp. baking powder

In a large skillet, cook sausage over medium heat, stirring and breaking up the lumps until evenly browned.
Add butter, leeks and celery, and saute for 7 minutes, or until very tender.
Stir in sage, thyme, salt and pepper.
In a large bowl combine sausage mixture and bread cubes.
Whisk chicken stock, eggs and baking powder together in a medium bowl; drizzle over dressing; toss to blend.
Spoon into turkey to loosely fill.

To prepare in slow cooker, increase chicken broth to 1 1/2 cups.
Cook on HIGH for 1 hour, then turn down to LOW and continue cooking for an additional hours.