Vermont Stuffing for Fowl

• 1 lb ground sausage
• 1 onion, peeled and chopped
• 1 12 cups breadcrumbs (coarse)
• 1 cup chestnuts, cooked and chopped
• 1 stalk celery, chopped
• 1 tablespoon parsley, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 teaspoons poultry seasoning or 2 teaspoons sage
• 1 egg, well beaten
• 2 tablespoons sherry wine

1. Fry sausage and onion together until onion is golden.
2. Combine bread crumbs, chestnuts, celery, parsley, and seasonings; mix with sausage.
3. Add egg and sherry; mix thoroughly.
4. If the mixture is not moist enough, add a little more sherry.

ground sausage, onion, breadcrumbs, chestnuts, celery, parsley, salt, pepper, poultry seasoning, egg, sherry wine

Taken from www.food.com/recipe/vermont-stuffing-for-fowl-314019 (may not work)