Sure will Craig!
Well, part 2 - went to my son's house this morning to help with the stuffing, an annual event! Took pictures... of course! This is how we make sausage stuffing! First, he came over a couple weeks ago and we made breakfast and italian sausages; 2 lbs. of breakfast was reserved for this morning:
Broke it up and crumbled it and fried it up - it was over 90% lean, not a drop of grease in the pan!
Then, chopped up a bunch of celery and a large TEXAS onion...lol!
Melted a pound of LOL butter: (only do it once a year!)
Mixed the veggies and butter and sausage together and let the onion and celery soften, but still a little crunch in them:
(you can see the pan with the giblets simmering in back!)
Emptied three boxes of 'croutons' (well, kinda croutons, couldn't find the real croutons this year! but, they worked!) in the turkey pan and poured the butter/sausage/onion/celery mix in it
and gently stirred it all together, then an even layer of poultry seasoning on top, about ¼ the jar, plus 2 cups of giblet broth added also!
(no, never once measured it, just by sight and feel!) - then mixed it in all together, and the final stuffing all prepared! Stuffed the neck and bowel cavities of the bird (23 lb. turkey):
Bird all stuffed and oiled in the oiled and foiled pan, about half the stuffing we prepared... yes, there is a method to my madness...
.... the rest into a 7 qt CrockPot®!
The proof is in the pudding, going back now to mix the meal and eat! Will show the results later!