Easy upside down sausage stuffing

Easy Upside Down Sausage Stuffing – Wisconsin Whisk

Easy sausage stuffing

Ingredients

• 1 14 oz bag Brownberry Sage & Onion Filling (not breadcrumbs!)
• 1 pound pork sausage
• 1 huge onion, chopped
• 2 cups chopped celery
• 1.5 sticks of butter
• 1.5 cups of chicken broth
• S&P to taste
• 2-3 fresh sage leaves (optional)
• 2-3 sprigs of fresh rosemary (optional)

Instructions

1. Sauté pork sausage with onion and celery; drain the fat. Meanwhile, heat the chicken broth and butter until boiling. Remove from heat.
2. Empty bag of stuffing into a huge bowl; add the broth and butter mixture and fluff with a fork until the mixture is completely moistened. Stir in pork mixture. Flavor for spices; adjust as needed with S&P.
3. IF YOU ARE Stuffing the bird: prepare the stuffing immediately before putting the turkey in the oven. Loosely put the stuffing and fresh herbs into the cavity. Bake the turkey according to the instructions, making sure that the stuffing temperature (measured with an instant thermometer placed inside the stuffing) has reached 160°.
4. The remaining stuffing can be baked in a buttered ovenproof dish for 45 minutes at 375°F while the bird rests. Remove the stuffing from the cavity and transfer it to the dish in which it will be served. Discard fresh herbs. Return to the oven while you carve the bird. Serve balmy.