SAUSAGE STUFFING

Instructions

1. Bring 3 cups of water to a boil, add 1 tsp. salt, add giblets, heart, and neck. Cover and simmer on low heat until tender, about 1-1/2 hours. Drain and reserve broth. Dice meat and set aside.
2. Heat 1 Tbsp. olive oil in a large skillet on medium heat, cook sausage (slit and remove casings if using links), breaking up with a wooden spoon until all pinkness is gone. Do not brown. With a slotted spoon, remove sausage meat and set aside.
3. In sausage drippings, add 2 Tbsp. olive oil, onion, garlic, celery, sage, rosemary, salt & pepper. Cook over medium heat until onion is transparent and celery is tender.
4. In the same skillet, sauté the chopped liver slightly, add 1 tsp. salt.
5. Add the cooked sausage and diced giblets to the skillet, mix well and turn off the heat. Taste for salt & pepper.
6. Place the bread cubes in a large bowl and add the sausage & onion mixture, stir well. Add the broth in 1 cup increments to completely moisten the bread cubes. Taste again for salt & pepper. Add the eggs and mix well. The stuffing should be very moist.
7. Place the stuffing in a oil coated baking dish with lid, or cover with foil, and bake at 350°F for one hour. Or stuff in a turkey right before placing in pre-heated oven. DO NOT stuff turkey, and place in refrigerator. If stuffing in turkey, make sure the stuffing reads 165°F on the thermometer, before taking out of oven.