Stuffing

Stuffing

Start several days before you want to serve it. 

1 ½ loaves of bread, cubed, into large cookie sheets. Let dry out for 1-2 days. 

1 onion, diced
1 ½ stalks celery, chopped

2 tbsp butter

1 chicken breast

Melt butter and saute the onions and celery until soft. Cook chicken breast in butter in skillet. Chop up. In the same pan, cook ½ pound pork sausage until browned. In the same skillet, add 1 tbsp water and heat up, to loosen all the flavor up from the pan. Scrape it up and include that in your stuffing. 

Beat 2 eggs, 2 cans cream of chicken soup and heat until warm. Add ½ tsp sage, ½ tsp poultry seasoning, ½ tsp salt and pepper. Then add 1 tbsp baking powder to sauce. Add warm milk if it seems too dry. 

Mix all together, put foil on top and bake in a large buttered pan for 30 minutes. Bake at 375°. Take foil off and turn it over with a spoon. Bake another 20 minutes (with foil off) until it looks done. Not too mushy, not burned.