6 links Premio Mild Italian Sausage, casing removed
2 medium onions, chopped
2 stalks celery, diced or chopped
1 16-ounce package stuffing mix
2 cups chicken broth or hot water
I Side Dishes
1. In a large skillet, sauté sausage, onions and celery, breaking up sausage
with a fork as it cooks.
2. When sausage is done, add stuffing mix and enough of the chicken broth
for the desired consistency. (Do not pour off drippings.) Blend thoroughly.
3. Stuff bird loosely and follow cooking instructions for the bird. Makes
enough to stuff a 14- to 16-pound bird.
*Brands may vary by region; substitute a similar product.