1/2 onion
1/2 bunch green onions
1 sm. bell pepper
3 ribs celery
1 or 2 sticks butter
1/2 lb. bulk sausage, optional
1 pkg. Pepperidge Farm corn bread and herb stuffing
2 c. well seasoned chicken stock
1 egg, slightly beaten
1 c. minced parsley
Salt and pepper
Worcestershire
Tabasco

Fin ely chop all vegetables and saute all but parsley, in butter and sausage. If omitting sausage, use two sticks butter. Empty dressing mix into large bowl. Add stock; if you have none prepare from Spice Islands Stock Base. Toss in vegetables, egg, fresh parsley and seasonings. Stuff cavity of turkey just before roasting. Bake remaining dressing in pan or stuff in parboiled hollowed onions about 30 minutes, adding a little more stock if necessary to prevent dryness.