For the make ahead turkey giblet gravy, see the recipe here.
The sage sausage
- 1 lb ground pork or beef or other ground meat(s)
- ½ teaspoon ground coriander seeds
- 1 teaspoon salt
- 1-3 teaspoons dried, rubbed sage
- ½ teaspoon black pepper
- If drying fresh sage, put sage leaves on a cooking sheet lined with parchment paper for 1-2 hours at 150-180 degrees Fahrenheit.
- Mix the meat and spices, possibly by hand, until well combined.
- Refrigerate overnight or cook immediately.
Sage sausage stuffing
- 8 cups sourdough bread cubes, dime to quarter sized pieces, which is a little under a pound and half. (Rye or whole wheat also make for good stuffing).
- 1 lb. sage sausage
- 1 cup bok choy (or other vegetable of one’s choosing, such as celery)
- 2 chopped medium onions
- 1-2 cups minced parsley
- Preheat oven to 350 degrees if any of the stuffing is to be baked.
- In a large skillet (12 inches), cook the sausage, separating it into quarter-sized pieces. Once it is almost done cooking, remove the sausage into a bowl.
- Brown the onions and bok choy (or other vegetables as desired).
- Add the sausage back into the skillet, as well as the cubed bread. Mix and continue to cook over medium-high to medium heat, until the bread begins to heat through.
- Stuff the turkey with the stuffing or put the stuffing into baking dishes.
- If baking the stuffing alone, bake at 350 Fahrenheit for 40 minutes with a tinfoil covering.
- Remove the tinfoil covering and continue to bake for 20 minutes.