- Dry Bread Crumbs (12 oz package)
- 1 lb Sausage (Sage if available)
- 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
- 2 large Onion
- 8 stalks of Celery
- Ground Sage (4 Tablespoons – exactly)
- 1 teaspoon pepper – exactly
- 2 cubes Butter