December 8, 2015.
Recipe # 342.
Countdown to the Holidays!

                                                                Sausage Stuffing

1 Pound Ground Sausage.
1 Onion; chopped.
3-4 Stalks of Celery; cleaned and sliced.
1-2 Bags Stuffing Mix.
1 Egg; beaten.
1-2 Tablespoons Butter. (optional).
2-3 Cans or 1-2 Boxes Reduced Fat and Sodium Chicken or Turkey Broth.
2 Cups of Water.
2-3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Sausage in a skillet.
Put the Onion, Celery, Butter, Chicken Broth, Water and Bouillon Cubes in a Pan.
Bring to a boil and simmer until the Onion and Celery is cooked.
Allow to cool some or add enough ice to cool it down.
Put the Stuffing Mix into the Crock-Pot.
Mix in the Seasoned Salt Substitute and Pepper.
Mix the Egg in with the liquid after it is cooled.
Pour this mixture over the Stuffing Mix.
Stir together.
Spread it evenly in an oval Crock-Pot.
Cover and cook on High for 3-4 hours or until done.