Categories: Main Dish, Rachael Ray, Side Dish, Stuffing Dressing

Ingredients

• 1 lb bulk sausage
• 2 medium onions, chopped
• 6 stalks celery, finely diced
• salt and pepper
• 2 cups chicken broth
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon poultry seasoning
• 8 cups seasoned stuffing mix

Directions

1. Heat a skillet and add the sausage, crumbling it into small bits as it cooks.

2. Add onion and celery and saute. Brown sausage lightly. Season with salt and pepper to taste – go easy.

3. Add broth, parsley and poultry seasoning and bring to a bubble.

4. Add stuffing mix and combine until liquid is absorbed. Grease a flat pan and form a rounded loaf out of stuffing mixture. Cover and refrigerate until ready to bake.

5. Bake at 350 with turkey until crispy on top and warm through, 35 – 45 minutes.

6. Loosen with long, skinny spatula and slide over to warm serving platter.

7. Can be garnished with fresh whole cranberries nestled in leafy kale along the rim of the platter.

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