Linda's Favorite Turkey Dressing
From the kitchen of Linda Kilbride - Maricopa, Arizona
1 large loaf thin bread, toasted
1 (8 ounce) bag Pepperidge Farm Seasoned Dressing
1 pound hot Italian sausage
4 onions, chopped
5 stalks celery, finely chopped
4 cups water
1 tablespoon salt
Pepper, to taste
2 teaspoons sage
Cook sausage and onion together until done. Crumble sausage. Do not
drain.
Cook celery until tender in 4 cups salted water. DO NOT DRAIN WATER!
Crumble toast. Mix in Pepperidge Farm Dressing. Pour sausage-onion
mixture with dripping over the toast. Add seasonings. Add celery and hot celery
water to moisten toast mixture. You may add more hot water according to how
moist you like the dressing. Stir well. Put into a large casserole. Refrigerate.
It is best if made a day ahead. Bake at 350 degrees F until
slightly browned and bubbly.
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