TURKEY STUFFING WITH SAUSAGE AND CELERY
Casa de Partron B&B Inn
Lincoln, New Mexico

Instructions:
8 cups dried bread crumbs
1 pound ground sausage (regular or sage)
1 to 2 cups celery
1/2 to 1 cup diced onion
1 Tbs. mixed dried fresh herbs
(Recommended: sage, thyme, rosemary, tarragon, marjoram. Adjust quantity to taste. We fine grind the herbs with mortar and pestle.)
1 tsp fresh ground black pepper

Directions:
Prepare bread crumbs using sliced white bread (or your choice of bread). Cut cubes approximately ½ inch in size. Spread on clean surface until dry. I prefer to avoid crunchy dry. Place in large (larger the better) mixing bowl.

Fry sausage, breaking up into small pieces, until lightly browned. Thoroughly drain. Set aside.

Chop celery stalks and leaves. Set aside.

Sauté onions in butter or premium margarine. Remove when onions become translucent. Add to the bread crumbs.

Combine all ingredients; lightly folding together. If stuffing a Turkey, the stuffing should be quite dry. If cooking separately, a ReynoldsTM or equal cooking bag is excellent. The dressing should preferably be moist. Add chicken stock or small amount of water and lightly toss. Follow cooking directions for the bag.

Optional additions: We have found that ½ to 1 cup of chopped fresh pecans and/or 1 cup sliced fresh apple can add a nice flavor touch to the stuffing. This may be added when combining the other ingredients.

This recipe will be adequate for an 8 pound Turkey including enough to cook separately for stuffing lovers.