1 lb. bulk pork sausage
2 eggs, slightly beaten
1 c. milk, scalded
7 c. coarse dry bread crumbs
2 tbsp. diced onion
1 c. diced celery
2-3 tbsp. minced fresh parsley
1/2 tsp. salt or salt to taste

In a skillet brown sausage. Drain and discard the drippings. In a large mixing bowl, combine sausage and remaining ingredients; mix well. Place in a greased 2 quart casserole. Bake, covered, at 350 degrees for 40 minutes or until lightly browned. 6 cups.