Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8
Yield: 9×13 inch pan
Submitted by Rosie M.
DESCRIPTION
Stuffing is a great Thanksgiving tradition.
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- 1 pound bulk pork sausage
- 3/4 cup minced onion
- 1 1/2 cup chopped celery (stalks & leaves)
- 1/2 cup butter or margarine
- 8 cups soft bread cubes
- 1 1/2 teaspoons crushed sage leaves
- 1 teaspoon thyme leaves
- 1/2 teaspoon pepper
- 1 1/2 cups water
DIRECTIONS
Brown and crumble sausage. Add the onion, celery, and butter; cook until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Place in a dish and warm in oven about 1 hour at 350 degrees F.