Sausage Stuffing

For a 12 - 15 lb turkey:

1 lb. good quality pork sausage, fried and drained,

1 small stalk celery with leaves, sliced thinly,

2 or 3 onions, chopped,

1/2 lb. fresh mushrooms, sliced,

1/2 cup parsley, minced,

1 bag Pepperidge Farms stuffing mix* or the equivalent rye bread,

1 egg,

Water or turkey broth to moisten bread

*Rosemary uses the stuffing mix but I remember Mama soaking good rye bread and then crumbling it into the mixture. (Probably before the days of stuffing mix).

In same pan, in which you have browned sausage, sauté' the vegetables in 2 or 3 Tbsp. of the drippings. Mix the vegetables, sausage, bread and egg with sufficient liquid to moisten. Season to taste with salt, pepper and sage. Stuff turkey.

Optional: I recall Mama put all of her ingredients through an old-fashioned food grinder and her stuffing had the texture of a pate. You could get the same result by putting the ingredients in a food processor before stuffing the bird.