1 lb. extra sage sausage (Glenda Butterfly prefers Neese's brand)
1 (10 3/4 oz.) can cream of mushroom soup
2 (10 3/4 oz.) cans chicken broth
1 (28 oz.) pkg. herb-seasoned stuffing mix
1 c. chopped celery
1 c. chopped onion
1 (10 3/4 oz.) can water
2 tsp. poultry seasoning
Brown sausage in frying pan, stirring to crumble. Drain and
return to pan. Add celery and onion. Saute over low heat until
vegetables are crisp-tender. Raise meat to medium-high and add
soup. Bring to a boil. Reduce heat to low and add stuffing mix
and remaining ingredients. Stir well.
Lightly stuff dressing into cavity of turkey or chicken, if
desired, or spoon dressing into a baking dish and bake for 45
minutes at 350 degrees.
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