Ingredients
1/4 lb butter
3-4 Large Sweet Onions
12 Cups of Bread
1 Bunch of Celery
2 lbs Bob Evans Sausage
Fresh Sage
Fresh Rosemary
Marjoram
(a holiday herb pack of these three is just about right)
Celery Salt
Thyme
2 pints Heavy Cream
3-4 eggs
Chicken Stock as required, if needed
Preparation
Cut bread into 3/4" cubes. Soak bread in cream in extra large bowl and set aside. Brown Sausage in large fry pan in manageable portions (depends on pan size) Drain off excess grease from sausage. Sauté onions and celery with butter (use enough only as much butter as needed) Add onions, celery, browned sausage and deconstructed herbs to cream soaked bread and mix well with your hands or a large wooden spatula. If the mixture is too dry add chicken stock to bring it to a nice moist but not sopping consistency. If your not to chicken, stuff the turkey with the mix until the cavity is full. Bake the remaining stuffing in covered pyrex baking dish along side the turkey or in an oven at the same temperature as your turkey. Ok this is hella bad for you but tastes oh so good
