Ingredients:

• ½ pound sweet Italian sausage
• 1 stick butter, divided
• 1 cup chopped celery
• 1 cup chopped onion
• ½ cup chopped carrots
• 1 (8oz) package Annie’s Gluten-Free Rosemary Focaccia Croutons
• 12-16oz chicken stock
• Salt & pepper to taste

Directions:

1. Sauté onion, celery, & carrots in ½ stick of butter and cook until tender, stirring occasionally
2. Add sausage and cook until browned
3. Drain off some of the fat and add another ½ stick of butter to pan, melting over low heat
4. Place bag of croutons in large bowl + stir in vegetable + sausage mixture
5. Add chicken stock, stirring to make certain all croutons are moistened
6. Season to taste with salt + pepper
7. Stuff prepared turkey cavity—extra stuffing can be baked in covered dish at 350°F for 40 minutes. Enjoy!

Variations:

• For a vegetarian version, omit the sausage and use vegetable stock
• “I usually add 1-2 tablespoons of mixed herbs (parsley, sage, + thyme) or 1 ½ teaspoons Bell’s Seasoning.” – Annie
• This recipe is easily doubled for a larger turkey