My Christmas gift to you, the faithful reader, is a gift that keeps on giving:  The Famous Sausage Stuffing Recipe, courtesy of the New York Times Best Seller, The Argyle Cookbook.

Stuffing

1 loaf bread, cubed and dried

1 lb. pork sausage

3/4 cup cut up celery

1 large onion, cut up

2 tsp. sage

1 tsp. poultry seasoning, or to taste

salt and pepper to taste

Simmer sausage, celery, and onion until done.  Wet bread cubes with water.  Add cooled meat mixture.  Mix and stuff turkey or chicken.

The Good Doctor suggests to substitute chicken broth for the water, thus adding another layer of seasoning.  And I’m sure that Rosie Stoltman, the original author of this recipe, would concur.

Enjoy.  And don’t say I never gave you anything.

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