Baked Sausage Stuffing(Makes 8 Servings)

• 1 lb. bulk pork sausage
• 1 c. chopped onion
• 1 c. chopped celery
• butter or margarine
• 10 c. soft bread cubes
• 1 tsp. salt
• 1 tsp. rubbed sage
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 2 eggs, beaten
• 1 (13 3/4 oz.) can chicken broth

1. Cook sausage, onion and celery in skillet until meat is browned and vegetables tender.
2. Pour off drippings, reserving 1/4 cup.
3. Add melted butter or margarine, if necessary, to make 1/4 cup.
4. Combine bread cubes, sausage mixture, reserved drippings, salt, sage, thyme and pepper in a large bowl.
5. Blend together eggs and chicken broth.
6. Stir into bread mixture.
7. Turn into greased 2-quart casserole.
8. Cover and bake at 350u0b0 for 40 minutes. Uncover and continue baking 15 minutes.

pork sausage, onion, celery, butter, bread cubes, salt, sage, thyme, pepper, eggs, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221696 (may not work)