5 loaves day old white bread, cubed (can use half whole wheat
bread)
5 lbs. pork sausage, bulk, crumbled, cooked and drained
2 1/2 c. chopped celery
1 med. onion, finely chopped (about 1/2 c.)
2 lbs. butter or margarine
3 3/4 - 4 1/2 c. chicken broth (canned is ok) divided
1 Tbsp. salt
2 tsp. sage
1 1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. celery salt
1 tsp. poultry seasoning
1 tsp. seasoned salt
Toss the bread cubes with the cooked sausage meat and set aside.
In a saucepan over medium
heat, saute celery and onion in butter until tender. Remove
from the heat. Stir in 3 3/4 cups
broth and seasonings mixing well. Pour over bread mixture,
tossing gently. Add desired amount
of remaining broth. Divide evenly between 4 greased 3 qt.
pans (9 x 13), cover and bake
at 325 deg. for 1 1/4 hr. uncover and bake 15 min. longer or until
heated through.
Serves 50.
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