Ingredients

(small batch)

1 6oz package Bell’s stuffing mix

1 7oz package Saltines

2 cups chopped onions (3 - 4 med onions)

2 cups chopped celery (2 pkgs celery hearts, outside stalks)

3 Tbs. Bell’s seasoning

1/2 tsp salt (optional)

1 13oz pkg REGULAR sausage

Turkey stock (or water) to moisten

3 eggs

Preparation

  • Chop onions and celery. Cook in small amount of bacon fat until tender (fat from 4 strips of bacon)
  • Crumble saltines and mix with Bell’s stuffing, salt, and seasoning.
  • Soften sausage in microwave - do not cook outer edges
  • Add cooked onion and celery mix to dry mix. Top with softened sausage.
  • Add turkey stock (water) until properly moistened (about the consistency that you want it served, the sausage will make it soupier, the eggs will firm it back up)
  • Let cool slightly and then mix in eggs.
  • Cook in cassarole dish at 325 degrees until it registers 175 on a meat thermometer (approximately 1 hour).