2 14 oz. cans Chicken Broth or 1 32 oz box of chicken broth
2 cans sliced Water Chestnuts
8 oz sliced, canned, or Fresh mushrooms – optional
1 large Onion
4 stalks of Celery
Ground Sage (2 Tablespoons – exactly)
½ teaspoon pepper – exactly
1 cube Butter
Put package of cubed bread in large mixing bowl
Brown sausage on low to medium heat
Add to cubed bread
Dice onion and celery
Sauté onion and celery in 1 cube butter.
Add to mixture
Add water chestnuts and mushrooms.
Stir in Chicken broth with ground sage and pepper until mixture is moist.
Put dressing into a greased dripper pan.
Bake covered at 350’ for 1 3/4 hour
Remove cover and bake 3/4 hour
Let rest 10 minutes
2018 double recipe
it fit the stainless steel dripper pan. I baked it covered two hours and 15 minutes. I baked it for five minutes uncovered. Four cans of chicken broth was too much. Suggest reducing it to three cans. It was too moist and needed to be just a little drier.
2 Dry Bread Crumbs (12 oz package)
2 lbs Sausage (Sage if available)
4 14 oz. cans Chicken Broth or 2 32 oz boxes of chicken broth
4 cans sliced Water Chestnuts
2 8 oz sliced, canned, or Fresh mushrooms – optional