Stuffing Recipe (for 20# Bird)

Ingredients

All measurements are approximate

- 2#  Sausage (We use hot, but choose to your taste)
- 3 medium size Onions Chopped
- 2 cups celery
- A bunch of bread.(2-3 loaves. We tend to use wheat as it is denser)
- Poultry Seasoning
- Optional: 3 cups of chestnuts
- 2 tsp sage
- 2 tsp thyme

Directions.

If using chestnuts, cut a cross on the top of the chestnuts, and boil form 10 min. Peel the chestnuts while still warm (or it is a real pain to skin) and break into pieces of about 1/2 inch

In a LARGE skillet, braise the Sausage. As it approaches completeness, add some poultry seasoning and push the sausage to the outside of the skillet creating a hole to add the onions, celery and chestnuts. Braise the onions, celery and chestnuts until the onions become clear and then mix it all together adding more poultry seasoning. Add bread until it is the correct consistency. Remember that the bread will cook down in the bird much more than the other ingredients. Mix it all together adding more poultry seasoning. Stuff the bird. Wait. Enjoy.