Sausage Stuffing

1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup ((combined) unsalted butter and drippings from sausage
8 cups bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Cook sausage and drain. Melt butter and add enough to sausage drippings to make 1 cup. Sauté onions and celery in butter/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it’s hot. Mix well.
You can also add apples, giblets, oysters, etc. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.

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