sausage stuffing

Ingredients:

2 cups diced celery

1 cup finely chopped onion

½ cup unsalted butter (one stick)

2 quarts bread crumbs from about one loaf, firmly packed (2-4 days old or baked at 300 then turn off the oven until dry) 

1 teaspoon salt

1 teaspoon poultry seasoning

¼ teaspoon pepper

½ cup chicken broth

1 pound bulk sausage, cooked, crumbled and drained 

1 apple cored and diced

1 can water chestnuts, drained and chopped

Directions:

In a large skillet melt the butter. Sauté the celery and onion over low heat until tender but not browned, stirring occasionally.

Meanwhile toss the dried bread cubes with the salt, poultry seasoning and pepper.

Add the celery, onions, and butter, sausage, apples, and water chestnuts to the bread cubes. Toss. Pour the broth over the mixture and toss lightly. Taste for seasoning. 

Place in a large buttered Pyrex dish or two buttered casseroles. Cover loosely with foil. Bake at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes until the top crisps.

Can be made earlier in the day, toss with chicken broth just before baking. 

Serves 6-8
Note: The amount of sausage can be increased by 1 1/2 times if desired. The stuffing also freezes wonderfully. Just put the prepared but not moistened stuffinginto a Ziploc bag and place in the freezer. The night before serving defrost the stuffing in the refrigerator, then place in a buttered casserole, drizzle with chicken broth, cover loosely with foil, bake at 350 degrees for 45 minutes. uncover and bake for another 15 minutes.