Sausage & Mushroom Stuffing for Turkey Breast
Roasting a turkey breast is a simple and delicious alternative to a whole bird - and its much safer to prepare a single breast with stuffing vs. stuffing a whole carcass (where the stuffing often doesn’t get hot enough to kill bacteria.) Here’s a great flavour combination for stuffing!

12 cups of cubed day-old bread
1 package of Meuwly’s Rosemary Fennel or Apple Sage sausage (about 400 g)
1/4 cup butter
1 onion, chopped
1/2 cup celery, chopped
1/2 pound crimini mushrooms, sliced
1/4 pound chanterelle mushrooms, chopped
Fresh rosemary, sage, and thyme
2 cups turkey or chicken stock (you may not need it all)

Remove the sausage from the casings, and crumble it. Cook in a sauce pan with a small amount of oil or butter, just enough to prevent it from sticking. Once fully cooked, add to a large bowl with the bread and set aside.
In a clean pan, melt the butter and saute the onions, celery, and mushrooms, stirring often. Season with salt and pepper to taste (if desired, you can add some white wine or sherry for extra flavour!) Add the cooked vegetables to the bread and sausage. Mix well, adding in the fresh herbs. Then, add the poultry stock, a little at a time, while mixing well. Add enough stock to saturate the bread and begin to help everything stick together, without becoming waterlogged.
Taste the mixture - it should be moist, but not soaking wet!

This can be served as a side-dish, or you can use to stuff your turkey breast or a pork roast. We recommend a “low-and-slow” roast - 275F to 300F. Roast until it reaches an internal temperature of 165F (check both the stuffing and the breast meat with a probe thermometer)