2 lb. hot sausage
1 pkg. Pepperidge Farm herb stuffing
1/3 c. chopped onion
1 lb. regular sausage
2 - 3 whole eggs
2 cans Swanson's chicken broth
1 1/2 c. butter (use drippings from sausage to make full 1 1/2 c.)

Mix in roaster pan. Brown sausage. Pour off drippings, then melt enough butter to make 1 1/2 cups. Saute onion lightly, add all ingredients and mix well with hands. It is good to make 24 hours ahead of time. Put in casserole and bake uncovered at 350 degrees for about 45 minutes. After about 20 minutes of baking, add about 1/2 cup of hot water over top. Remove cover and continue cooking.