Sausage Stuffing
rec.food.cooking/Stephen & Patt Bothel (2001)

This recipe is on its third generation, and we always get rave reviews

2 rolls Jones sausage
3 large onions, chopped
4 large stalks celery chopped
2 bags stuffing cubes with spices
1-2 tablespoons Bell's Seasoning (depends on taste preference)
water or chicken stock

Brown the sausage well and drain. Add the celery and onions and sauté with the sausage until they are softened. Cover with water or chicken stock (I usually use the water, the sausage has enough flavor). This will make it very soupy. That is OK. Add the Bell's seasoning and mix very thoroughly.

When mixture just comes to a boil, remove from heat and add the stuffing cubes until a soft stuffing consistency is achieved. It will firm up more when baked, so be careful not to make it too dry. Stuff bird and bake any additional stuffing for 45 minutes at 350. Be sure and cover the baking dish with foil until the last 10 minutes or so.rec.food.cooking/Gloria Puester (2001)
I make almost the same stuffing, with Jimmy Dean HOT sausage, and add:

sauteed mushrooms
pecans or chestnuts
chopped apple

Everyone loves it.