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


  1. In a skillet melt the butter over medium heat. Add the onions and celery and cook for 10 minutes.
  2. Add the bacon sausage and giblets and cook for an additional 10 minutes on high.
  3. Add the chicken stock and bring to a boil. Add the stuffing crumbs and stir until all the liquid is as been absorbed.
  4. Let cool then stuff into the bird.
Lance Avery