Pork sausage roll (mild or regular/not hot)
2 onions, chopped
2 celery stalks, chopped
Bell seasoning
Garlic salt
Pepper
Pepperidge Farm stuffing mix (sm. pkg.)
1/2 chicken bouillon cube
1/2 beef bouillon cube
1/2 stick butter

Break up pork sausage roll and fry slowly. Add 2 chopped onions and celery stalks, which had been mixed with a little milk (almost pureed). Fry together until golden brown. Sprinkle with bell seasoning, garlic salt and pepper to taste. Add Pepperidge Farm stuffing. Add milk until moist on low flame. Mix in 1 cup water (hot) with 1/2 chicken bouillon cube and 1/2 beef bouillon cube.

Chop up celery leaves and add to mixture. Add 1/2 stick butter and cook until it melts. Consistency should be moist; not runny!