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Sausage Stuffing for 50


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5 loaves day old white bread, cubed (can use half whole wheat bread)
5 lbs. pork sausage, bulk, crumbled, cooked and drained
2 1/2 cups chopped celery
1 medium onion, finely chopped (about 1/2 cup)
2 lbs. butter or margarine
3 3/4 - 4 1/2 cups chicken broth (canned is ok) divided
1 tablespoon salt
2 teaspoon sage
1 1/2 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon seasoned salt

Toss the bread cubes with the cooked sausage meat and set aside. In a saucepan over medium heat, sauté celery and onion in butter until tender. Remove from the heat. Stir in 3 3/4 cups broth and seasonings mixing well. Pour over bread mixture, tossing gently. Add desired amount of remaining broth. Divide evenly between 4 greased 3 quart pans (9 x 13), cover and bake at 325 degrees for 1 1/4 hr. uncover and bake 15 minutes longer or until heated through.

Serves 50.




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