Basic Bread and Sausage Dressing Prep Time: 1.5 hours Cook Time: 45 minutes Servings: 12 Ingredients - 6 cups white bread cubes, dried (approximately 1/2 lb.) - 6 cups wheat, rye, whole grain, or wild rice bread cubes, dried (approximately 1/2 lb.) - 1 pound ground pork sausage - 3/4 cup margarine - 1/2 cup finely chopped onion - 2 cups chopped celery (4 to 5 stalks) - 1 teaspoon sage - 1 teaspoon salt - 1/2 teaspoon pepper - 3 eggs - 2 cups turkey/chicken broth or stock    This basic stuffing recipe is a flavorful side dish that goes well with turkey and many other meats.   Directions	1

	If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used. Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside. Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy. Remove from the heat and add the sage, salt and pepper to the celery mixture. Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed. Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less. When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs. Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed. If necessary, more liquid can be added after the eggs are added to further moisten the stuffing. Butter the bottom and sides of a baking dish and place the stuffing in the dish. Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.	2