Stuffing (Dressing)

TURKEY STUFFING

1 LARGE ONION, CHOPPED

2-3 STALKS OF CELERY, CHOPPED

1/2 POUND GROUND PORK SAUSAGE

1 BAY LEAF

3 LARGE SAGE LEAF CLUSTERS

PEPPER, THYME, PARSLEY

LOAF TOASTED BREAD 1/2" CUBES

1 1/2 C CHOPPED WALNUTS

1 QT POULTRY STOCK

1 STICK BUTTER

MELT BUTTER IN LARGE DUTCH OVEN AND SAUTÉ ONIONS AND CELERY IN IT UNTIL ONION SOFTENS.

ADD SAUSAGE; COOK COMPLETELY.

ADD REMAINING INGREDIENTS, IN ORDER, HEATING AND SIMMERING BRIEFLY.

COOK IN 350° OVEN UNTIL WARMED THROUGH AND A LITTLE DRIED ON TOP.

BAKE SOURDOUGH CUBES TOSSED IN OIL IN A MIX OF SAGE, PEPPER, AND SALT UNTIL GOLDEN. A LITTLE HERBES DE PROVENCE IS NICE TOO.

YOU CAN USE HALF THE BREAD WITH 1 POUND OF CHESTNUTS INSTEAD OF A FULL LOAF.

TO MAKE VEGETARIAN, OMIT THE PORK AND USE VEGETARIAN STOCK INSTEAD OF POULTRY STOCK.