1 loaf fresh egg bread, (crust on) cut into cubes or ground into crumbs
2 cups carrot, peeled and finely diced
2 cups celery, finely diced
2 cups yellow onion, quartered or finely diced
1/4 cup unsalted butter
1 lb loose turkey sausage meat, or turkey sausages, casings removed
2 tbsp ground sage
1 tbsp dried thyme
2 tsp salt
2 tsp black pepper
In a large stock pot, sauté onion, carrot and celery in butter until soft. Add sausage meat, gently breaking it up into small pieces.
Add thyme, pepper, and half of each of the salt and sage and combine. Cover and cook on medium-low heat for 10 minutes.
Place egg bread cubes or crumbs in a large mixing bowl. Pour vegetable and sausage mixture over, add the rest of the sage and salt. Mix until combined and set aside to cool before stuffing turkey.
To bake separately from the turkey, place in a lightly greased 9 x 12” (23 x 30 cm) casserole dish, cover and bake in a 350ºF (175ºC) for 25 minutes. Uncover and bake for 10 minutes or until crisp on top. If roasting in the turkey, place stuffing loosely in turkey’s cavities just before turkey is placed in a preheated oven. When roasting, any stuffing placed in the cavity of the turkey should reach an internal temperature of at least 165°F (74°C).
Protein 15g, Carbohydrates 4g, Fat 9g.
The use of turkey sausage and egg bread adds a rich burst of flavour to this classic holiday staple.
This recipe will make enough dressing to stuff a 25 lb. (11.3kg) turkey or it can be baked in a 9 x 12" (23 x 30cm) casserole dish.
Photo and recipe courtesy of http://www.turkeyfarmersofcanada.ca