Recipe(tried): Sausage Stuffing (using Kelloggs Croutettes)

SAUSAGE STUFFING

1 lb. pork sausage
1 cup onion, finely chopped
1 cup celery, finely chopped
2 boxes Kelloggs Croutettes Stuffing Mix
1 stick (1/2 cup) butter or margarine, melted
1 (16 oz.) can chicken broth
1 tsp. poultry seasoning
hot water (as needed)

Crumble the sausage into a heated skillet over medium heat, breaking it smaller as it cooks.

When there is no longer any pink to the meat, add the chopped onions and celery and cook until the veggies are partially softened.

In a large bowl, combine the stuffing mix, the melted butter and the chicken broth. Stir together well and allow to sit, so the broth can be absorbed.

Stir in the sausage/veggie mixture, add the poultry seasoning and stir well. If the mixture seems too dry add some hot water, a little at a time to achieve desired moistness.

Put into a greased casserole, do not pack it, just loosely.

Bake at 350 degrees F for one hour. If it's getting too brown on the top, cover with a lid or foil.