I’m posting this recipe at my son, James’, request. He said that he could eat this three times a day! I think the original recipe was from ” Southern Living” magazine, many years ago, but I’ve modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it’s time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years.
Ingredients: [‘bulk pork sausage’, ‘butter’, ‘diced onions’, ‘celery’, ‘parsley’, ‘eggs’, ‘chicken broth’, ‘cornbread stuffing mix’, ‘ground nutmeg’, ‘ground cloves’, ‘salt and pepper’]
Quantity of Ingredients: [“1 lb mild bulk pork sausage (I usually use “original recipe”” Owenu0027s or Jimmy Deanu0027s sausage)””
Number of Servings: 2 cups diced onions (about 2 large)””
Steps: 2 cups diced celery (include some leaves from the inner celery stalks)””