Bacon Sausage Thanksgiving Stuffing
Inspired by my grandmother, Dorothy Horn
Servings: Enough for one large bird and a little extra
2 T. Butter
1 large onion, chopped
2 celery ribs, chopped
1 package Big Fork Bacon Sausage, chopped into small pieces
Giblets from the bird, chopped (optional)
3 cups Chicken Stock
2 – 6 oz. boxes of seasoned stuffing crumbs
- In a skillet melt the butter over medium heat. Add the onions and celery and cook for 10 minutes.
- Add the bacon sausage and giblets and cook for an additional 10 minutes on high.
- Add the chicken stock and bring to a boil. Add the stuffing crumbs and stir until all the liquid is as been absorbed.
- Let cool then stuff into the bird.