Thanksgiving Stuffing

 

My sister makes this every year

and I swear it gets better and better every year

1 lb of chourico (Portuguese Sausage (can sub Chorizo – Mexican sausage)

2 Bags Pepperidge Farms herb bread cubes

3 C onions

2 C Low salt chicken or turkey broth 

1 egg

Cut sausage into big chunks

Cook the sausage in broth

Remove the sausage pieces from the broth

Keep the liquid- remove the skins and chop into pieces

  Mix according to the pkg directions

and stuff the bird

This year we tried

something different  with the leftover stuffing

we put it into a bundt pan - it worked out well