Ingredients
1 lb. pkg. frozen pork sausage, thawed
1 large onion, coarsely chopped
6 stalks celery, coarsely chopped
12 cups dried coarse bread crumbs
1 cup dried cranberries
2 cups chicken stock
1 tbsp. dried sage
1/4 cup chopped fresh Italian parsley
1 tsp. ground black pepper
1 1/2 tsp. salt
1/2 tsp. onion salt
Preparation
In a large frying pan, break up and brown the pork sausage. Add chopped onion and celery and cook until translucent but not browned, stirring occasionally. Remove from heat. In a large mixing bowl mix all other ingredients and then add the sausage, onion, celery mixture. Mix well and place the stuffing mixture into two cheese cloth bags, one for the body cavity and one for the neck.
