1 lb. high grade sausage (Bob Evans)
1 (16 oz.) pkg. Pepperidge Farm stuffing
1 bunch celery, chopped
3 or 4 sm. onions, chopped
3-4 c. liquid (chicken broth, cream soup, combined with water from celery/onion mixture)

Optional Additions: 1 pound fresh mushrooms, 1 1/2 cups chopped apples.

Brown sausage and drain. Cook celery, onion, mushrooms or apples until tender. Drain and save liquid.

Mix all ingredients except liquid. Add liquid as needed, less if stuffing is used inside turkey; more if served as a side dish.

Stuffing is even tastier if all of liquid is broth from chicken which has been baked and cooled and all of fat is skimmed off. If served in casserole, heat 45 minutes to 1 hour at 325 to 350 degrees.