Grandmas Thanksgiving Stuffing/Dressing
Time: Prep 1 hour + 35 minutes baking time

Yield: 15 generous servings (you could easily half the recipe)
Recipe adapted from Jill Eskelson

***NOTE: If you would prefer to stuff your bird with this yummy recipe, make the following alterations. Don't brown the sausage, saute the veggies, or toast the bread. Omit the broth and the final 1/2 C of butter.*** 

2 loaves french bread (I used a full batch, 3 small loaves of my homemade  French Bread
1/2 C butter, melted
1 pound ground sausage
9 sticks celery
3 onions
3 T butter
1 T celery salt
1 T poultry seasoning
1 t sage
4 eggs, beaten
2 C chicken broth
1/2 C  butter, melted
1. Slice your bread up into little pieces. Pour them out onto two large baking sheets.
2.Pour 1/2 C melted butter over the tops of the cubes. Use your hands to mix it all around so all of the cubes are evenly coated.
3. Toast you bread up by baking it in a 350 degree oven for about 25 minutes, or until golden brown. Stir the cubes about every 10 minutes.
4. While your bread is toasting, brown up your sausage.
5. Chop up your celery and onions. Melt 3 T butter in a large skillet. Add your veggies and saute until the onions are transparent and the celery is crisp tender.
6. In a large....and I mean large... mixing bowl combine all ingredients but the eggs. Mix well. Add the eggs and stir all around until well combined. You don't want any of the beaten eggs just hanging around in your stuffing un-mixed. Then you will have ScrambledEggDressingDelight. That might even be worst than soggy socks. Get them all mixed in, ok?
7. Spray a 9x13 pan with cooking spray. Pour your dressing into the pan and cover it tightly with tin foil. 
8. Bake at 350 for 35 minutes. Serve hot from the oven.