Family Stuffing

Stuffing

by Agnes, Jeannie, Phil

(1)  2 lb. loaf of Pepperidge Farm bread or 2 artisanal white breads diced - cut the crusts cut off

2 large or 1 very large sweet onion, diced fine

1 bunch celery diced - Keep the heart of celery for yourself

1 stick butter

1 - 1 1/2 lbs. breakfast sausage meat, removed from casing and      crumbled

Salt

Pepper

5 eggs

5 cups milk

     The Day Before:

     Saute sausage meat, and set aside.  In the same pan, add 1/2 stick of butter and saute onions.  Remove from pan.  Add 1/2 stick of butter and saute celery.

     Put bread in large pot or bowl, season with pepper and very little salt - 1 tsp. - since the sausage is so spicy and salty.  Pour  onion, celery, and sausage meat over the bread cubes and stir.

     (At this point, we keep  the covered pot in a cold place, like the attic until the next day, ready to go.)

     Beat the eggs, add some of the milk to the eggs and mix into the sausage and bread mixture.  Continue adding milk until it is sopping wet with some milk visible at the bottom of the pot.

     Divide into Corning Ware casserole dishes or whatever baking vessel you prefer.  Bake at 350 until done, at least an hour, depends on the size of your vessel.