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This is the stuffing that Marilyn makes (my sisters’s mother in law.) Since Ruth is allergic to wheat, substitute spelt bread as needed.

Serves: 6

• 6 slices whole wheat bread (spelt for wheat free)
• 1 pound ground hot sausage
• 6 stalks celery (diced)
• 2 medium onions (diced)
• 2 tablespoons sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs (beaten)
• 1/2 (14 1/2-ounce) can chicken broth

Put bread in a 350 degree oven until crunchy.
Meanwhile cook sausage completely
Drain sausage and blot excess grease.
Add celery and onions to sausage and cook.
Add sage, salt, and pepper.
Cool off sausage mixture (so eggs don’t cook with it)
Add eggs and broth.
Crumble bread. Mix with other ingredients.
Put in oven container and cover with aluminum foil (or stuff turkey).
Bake until hot (or bake with turkey).
Serve and enjoy!

I haven’t made this yet, but I’ve eaten it many times. I now only use concentrated chicken and beef stock that I get at GFS. One pound is around $8. It makes so much more than you can get in the store for $8 and tastes much better. Try it, you won’t be sorry!