1/2 lb. sausage
1/2 lb. pork
4 tablespoons butter
1 onion
2 sticks celery, plus leaves
2 tablespoons fresh parsley, chopped
1/2 teaspoon sage and thyme (optional)
3 cloves garlic, minced
1/2 loaf of white bread, crumbled
2 eggs
milk

Chop sausage very fine with pork, onion, celery and parsley, sage and thyme.

Sauté in butter until tender and well-browned, then add one-half loaf of white bread crumbled into small pieces and moistened with two eggs and enough milk to make the stuffing the desired consistency. Some people prefer a dryer stuffing than others, so moisten to your own taste.

Mix the ingredients until thoroughly blended and cooked, then add a little garlic powder and seasoning to taste.

This makes enough to stuff an 8-10 pound turkey or one loaf pan cooked alongside the turkey (cover with foil).

Variation: Use crumbled corn bread in place of white bread.