Recipes

Ingredients:
15–22 pound turkey
4 cups water
1 pound pork sausage
2 sticks (1 cup) butter, divided
2-1/2 cups chopped celery
2 cups chopped onion
2 packages Rothbury Farms® Croutons (any variety)
Salt & pepper to taste

Directions:
Pull meat from neck, discard bones and coarsely chop neck meat and giblets

In 2 quart saucepan, over high heat, bring turkey giblets, neck and salted water to boiling

Reduce heat to low, cover and simmer 1 hour, or until meat is tender

Drain, reserving broth

Sauté onion and celery in 1 stick of butter and cook until tender, stirring occasionally

Add sausage and cook until browned

Drain off some of the fat and add another stick of butter, melting over low heat

In large bowl place the 2 packages of croutons

Add chopped neck meat and giblets

Stir in vegetable and sausage mixture

Add 2-2 1/2 cups turkey stock, stirring to make certain all croutons are moistened

Season, if desired, with salt & pepper

Stuff prepared turkey cavity. Extra stuffing can be baked in covered dish at 350ºF for 40 minutes

Enjoy!

Variation: If you’re not stuffing a turkey, simply substitute 2-2 ½ cups of chicken broth for the turkey broth. Once all ingredients are combined, spread evenly in a 9”x13” baking dish and bake at 350ºF for 40 minutes.