Instructions: It would not be thanksgiving without my moms recipes for sausage stuffing. We always make another bowl extra out of the turkey because there is never enough.

This is enough stuffing for a 20+ pound turkey and a large corning ware (10 x 10 x 4 ) dish. Cook that separately with the lid on for 1 HR and lid off till crispy and browned.

Mix in your turkey roaster:
* 3 bags pepperige farm seasoned bread cubes

* salt/pepper/poultry seasoning / dried parsley flakes to taste

then stir in:
* 6 eggs (beaten separately) add 1 TBS water

* 6 chicken bouillon cubes (dissolved in 4 cups boiling water) if dressing is dry add more water at the end of mixing

* 1 large can sliced mushroom w/juice

fry and drain then mix into dressing:
* 1- 2 pounds jimmy dean - (our favorite) pork sausage

in the same frying pan steam these vegetables till soft then mix into the dressing: 2 medium onions sliced thin and chopped
4-6 ribs of celery sliced thin

Cool the dressing overnight in the pan and then use the following day.

Hint: The stuffing in the Corningware dish may need some melted butter on it when cooking to add to the moisture. We put the neck, and "innerds" whole on the inside of the pan to add juices.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.