Stuffing

1. Cut bread into small pieces, spread onto a cookie sheet and let dry all day or overnight {if they aren’t dry enough, you can bake them at 250 degrees for about 30 minutes, watching closely}
2. Place giblets, neck, 2 celery stalks and a little onion in a small saucepan, add about 4 cups water, bring to boil then simmer for about 1 hour to create Turkey Stock
3. Cook sausage and drain
4. Chop apple, celery and onion
5. In the pan you cooked the sausage, melt the butter and saute the celery and onions until tender
6. In a very large bowl, add the bread, sausage, apple and sauteed celery and onions
7. Gradually add Turkey Stock until stuffing is moist
8. Spread into a 13×9 pan and bake at 350 degrees for about 30 minutes or until golden brown

Deep Fried Stuffing

1. Place about 4 cups of cooled stuffing in a large bowl
2. Add beaten egg and mix until mixture stays together in a ball
3. Heat oil in large pan to 320 degrees
4. Form balls of stuffing, roll in bread crumbs and fry until golden brown {about 2 minutes}