1 lb. roll pork sausage
1/2 c. chopped onion
1 c. chopped celery
7 c. dry bread crumbs
1 can cream of mushroom soup
1/2 c. milk
1 tbsp. chopped parsley
1 tsp. salt
1 tsp. poultry seasoning

Fry and crumble sausage until brown. Pour off, but save drippings. Add onion and celery. Cook until tender. Add drippings and 3 cups of the bread cubes. Cook until the bread is a light brown.

Combine soup and milk. Heat, but do not boil. Add soup mixture to remaining bread cubes.

Combine the two bread mixtures. Add parsley and seasonings. Stuff turkey or chicken just before putting it in the oven. This yields about 9 cups of stuffing; for about a 10 pound fowl.