STUFFING FOR THANKSGIVING TURKEY WITH ITALIAN SAUSAGE | Galley Chef

Ingredients

• 1 pound hot Italian sausage
• 4 T butter
• 4 T olive oil
• 1 large yellow onion
• 4 stalks celery
• 1 T salt
• 6 sage leaves
• 1/2 tsp fresh ground black pepper
• 2 cups turkey stock (use the water you cooked the neck and giblets in)
• 6 cups dried seasoned bread crumbs (not the cubes)