At Thanksgiving, many of our most important dishes are passed down through the family. When I reached out to my grandma about her secret to the stuffing, I was surprised that this was a recipe that she had been following from our Great Grandpa Sicard. I never got a chance to meet him, but from what she shared, he was a very kind man with a knack for cooking. When I received this recipe, I was asked to continue to pass it down to continue it's legacy. And I plan to do so, I just hope I can do it justice!
1 lb. pork sausage, browned
6 potatoes cooked and cut up
1 onion, chopped,4-6 stalks celery, chopped--saute in 2 sticks of butter until soft.
1 loaf bread, toasted
4 cups chicken broth heated-may need more or less
poultry seasoning according to taste
Combine sausage, potatoes,celery and onions with torn bread pieces in large bowl. Add broth until very moist. Add eggs and poultry seasoning. Stir until combined and very moist adding more broth if needed. Put into a casserole dish and bake 350 for 45-60 min.