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Thanksgiving Dressing
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| 1 lb | sweet Italian sausage |
| 1 (16 ounce) bag | stuffing cubes |
| 4 cups | cornbread croutons |
| 6-8 T | butter |
| 1 T | poultry seasoning |
| 1 medium | onion chopped |
| 1 cup | chopped celery |
| 1 T | chopped fresh sage leaves |
| 2 tsp | chopped fresh rosemary |
| 2 to 3 cups | homemade turkey stock-boil necks or legs |
| 1 | egg |
Preheat oven to 375
Saute sausage in heavy skillet over medium-high heat until cooked through crumbling coarsely with the back of a spoon. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the onions, celery, and poultry seasoning to the skillet and saute until the onions are soft about 8 minutes. Mix in the sage and rosemary. Add the mixture to the sausage and mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it. It shouldn't be mushy. Season with salt and pepper. Place in a casserole dish (the stuffing can be made to this point 2days before Thanksgiving, refridgerated). Bake in a 9 x 13 inch rectangular casserole dish and cook uncovered in the oven for 20 to 30 minutes until the top is cripsy and the center hot. Remover and serve immediately.
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