Sausage Stuffing

• 1 lb. bulk sausage
• 3 large onions
• 5 stalks celery (leaves and all)
• 1/3 bunch parsley
• 1/2 green pepper
• 28 unsalted crackers
• 1 loaf French bread
• 1/4 lb. margarine
• 2 eggs
• 1/2 c. pecans
• 1 Tbsp. poultry seasoning

1. Put sausage in large pot and render out.
2. Chop onions and celery fine and add to sausage.
3. Mix over low flame.
4. Chop green pepper and parsley fine and add to mixture.
5. Stir in poultry seasoning.
6. Add some margarine.
7. Moisten French bread and squeeze out excess water; add to mixture.
8. Keep stirring to moisten. Crumble in crackers; stir and add the remainder of margarine. Stir to moisten.
9. Remove from fire and add eggs; mix well, then add pecans and stir well.
10. Stuffs a 12 to 16 pound turkey.

bulk sausage, onions, stalks celery, parsley, green pepper, unsalted crackers, bread, margarine, eggs, pecans, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540260 (may not work)