Thanksgiving Stuffing/Dressing

• 1 lb. roll sausage w/ sage
• 1 stick butter
• 1 cup minced onion
• 2 garlic cloves, minced
• 1 cup celery (w/some leaves)
• 1/2 lb. sliced mushrooms
• 1 cup chicken stock
• 2 eggs lightly beaten
• 1 tsp. sage
• 1 8 oz. pkg. seasoned cornbread stuffing mix (pepperidge farm)
• 1/2 cup dry white wine
• salt and pepper

1. slice sausage 1/2 in. thick. place in large skillet; cover w/water and simmer until water is almost evaporated and fat is rendered from sausage. discard any remaining liquid. drain on paper towels.
2. melt butter in same skillet. add onion and garlic; saute until golden brown. add celery and mushrooms and cook 5 min.
3. combine meats, vegetables and remaining ingredients (it should look moist, if not add another egg.)
4. fill cavity of turkey with stuffing until about 3/4 full, packing lightly. close w/skewers. remaining dressing may be placed in baking dish and bake 30 min. baste w/ roasting juices.

roll sausage w sage, butter, onion, garlic, celery, mushrooms, chicken stock, eggs, sage, stuffing mix, white wine, salt

Taken from www.epicurious.com/recipes/member/views/thanksgiving-stuffing-dressing-50058596 (may not work)