ALMOND-SAUSAGE STUFFING

1 lb pork sausage
8 cups dry bread crumbs
2 cups thinly sliced celery
1 cup chopped onion
1 cup sliced mushrooms (fresh or canned)
1 cup diced almonds, toasted
1 tsp poultry seasoning
1/2 cup liquid from canned mushrooms (OR stock from giblets)
1 egg, slightly beaten

Brown sausage in heavy frying pan, breaking it apart as it cooks.

Add the sausage to the bread cubes, leaving the drippings in the pan.

Add the sliced celery, onions, and mushrooms to the drippings and cook until tender-crisp.

Stir into sausage mixture, along with the almonds and poultry seasoning.

Heat mushroom liquid; pour over dressing. Add egg and toss until mixed thoroughly.

Bake as stuffing or in a casserole dish before serving.

Source: Newspaper Clipping