Thanksgiving stuffing is a very individual thing. Some like it moist, some like it dry, some like with oysters or other meat. This is our traditional Thanksgiving stuffing, and to me, nothing else is as good. This makes a dryer stuffing that is not hard or sticky. It is made with pork sausage and makes great leftovers.

Ingredients

• 3 bags herbed seasoned bread crumbs
• 16 ounces sage seasoned pork sausage (Like Jimmy Dean or Bob Evans)
• 4 1/2 cups chopped onion
• 3 cups chopped celery
• 3 sticks butter
• 4 teaspoons poultry seasoning
• 3-4 cans chicken broth
• 4 strips bacon (optional)

Directions

• Brown the sausage and drain if necessary. Saute onion an celery in a large skillet until tender, 5-10 minutes. Add bread cubes, sausage and poultry seasoning, toss well. Pour chicken broth over mixture until moist. Mix well. Pile into a 9×13 inch pan which has been sprayed with Pam. May have to use an additional pan. If desired, lay about 4 strips of bacon on top and bake for about 45 minutes.

Notes

• For a smaller amount, use 2 bags of bread crumbs, 8 ounces of pork sausage, 3 cups onion, 2 cups celery, 2 sticks of butter, 3 teaspoon pounltry seasoning and 2-3 cans of chicken broth.

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