Stuffed to the top with stuffing

Stuffing I find is the most important part of any holiday meal. Without stuffing what will you use as filler for your post holiday sandwich?? What other substance could you stuff in such large quantity into your small stomach?? That's right STUFFING!

Here is a recipe for some spice splendid stuffing.

The best thing about stuffing is that you have as many options as you would with salads.

What I like to do is take about a pound of spicy sausage that's out of the casing and fry it up. To go with a more rustic stuffing you might want to consider loose venison sausage. Keep it loose and light. The environment you'll be roasting this in will have enough grease, so be sure to get as much fat out as possible. Keep about a quarter cup of the fat and set aside.

Make a two cups of beef broth. Mix in your fat for some extra flavor. In a large bowl mix two medium bags of spiced bread cubes, the broth mixture and the sausage. The mixture should be squishy moist, but not soggy. If you need to add more hot water.

Chop up about 4 stalks of celery, two large green apples and a small white onion. Mix in the produce to the bread mixture. Also, add about half a cup of dried cranberries.

Now remove your turkey innards, save them, and rinse it out. This is important because the bird has been sitting for a while. Bacteria can build in only a few minutes. Pat dry and stuff that bird to the brim! Any extra stuffing put into a casserole dish and cook separate.