MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moist Sausage Dressing
 Categories: Stuffing, Breads, Vegetables, Herbs, Pork
      Yield: 3 Servings
 
      1 lb Breakfast sausage;
           - mild or sage
      4 oz Butter
      2 c  Onion; chopped
      2 c  Celery; chopped
     10 c  Bread; cubed
      3 ts Poultry seasoning
      1 tb Fresh sage;
           - finely chopped -OR-
      1 ts Dried leaf sage; crumbled
      2 tb Fresh parsley; fine chopped
  1 1/2 c  Chicken broth; up to 1-3/4 c
      1 ts Salt; to taste
           Black pepper; fresh ground
 
  Lightly butter a 9x13" baking dish. Heat the oven to
  350°F/180°C/Gas 4.
  
  In a large skillet over medium heat, cook the sausage, breaking it
  up and stirring frequently, until the sausage is no longer pink.
  Remove to paper towels to drain.
  
  Wipe out the skillet and melt the butter over medium-low heat. Add
  the onion and celery and cook, stirring, until the vegetables are
  softened, about 5 to 7 minutes.
  
  In a large mixing bowl, toss the bread cubes with the herbs and
  seasonings. Add the vegetables with the butter and the drained
  sausage. Stir in chicken broth until well moistened, but not mushy.
  Pack gently into the prepared baking dish and cover it tightly with
  foil.
  
  Bake for 25 minutes. Remove the foil and broil for about 3 to
  4 minutes, or just until browned on top.
  
  Variation:

  Add 1 grated or julienned carrot to the skillet with the onion and
  celery.
  
  Sausage And Apple Stuffing:

  Add 1-1/2 cups of chopped Granny Smith or Golden Delicious apples
  to the stuffing mixture. Add about 1/2 cup of dried cranberries, if
  desired.
  
  Tips:

  The stuffing may be made a day in advance. Cover and refrigerate
  overnight. Take it out of the refrigerator about 20 minutes before
  baking.
  
  Recipe by Diana Rattray
  
  Formatted by: Dave Drum, Nov 12, 2016
  
  Uncle Dirty Dave's Archives
 
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