This is my Mom’s recipe for sausage stuffing.  She never really writes down any proportions or measurements when she cooks.  For example, if I ask her how long to cook something, she’ll say until it’s done.  I wrote down what I used to make the stuffing the last time I had Thanksgiving dinner at my house.

Ingredients:

about 2 pounds breakfast sausage, casings removed
onions, cut into small pieces (to taste – as much as you like)
celery, cut into small pieces (to taste – as much as you like)
butter
about ½ to ¾ of a loaf of bread
boiling water
poultry seasoning
prepared chicken stock
Directions: 

Tear about ½ to ¾ of a loaf of bread into cubes and place in a large bowl.  Pan fry the sausage.  When it is cooked, place in bowl on top of bread.  Melt some butter in the same frying pan.  Fry the celery and onions until the onions become translucent.  Place in bowl on top of sausage.  Mix the bread, sausage and vegetables together.   Add the poultry seasoning, to taste.  If it seems as if the stuffing is not staying together, use some boiling water to hold it together.  Place in 9 X 13 baking pan.  Before putting in oven, pour a little bit of the chicken stock over the top of the stuffing for taste.  Cook the stuffing while the turkey is resting, about 20 minutes at 350 degrees.

Sometimes you don’t need to add the boiling water, if you have enough sausage grease to hold the stuffing together.