Gloria wrote:

> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans (nicer if toasted)
> chicken broth as needed
> Bell's seasoning or other poultry seasoning to taste
> ground black pepper
> (My sister in law adds oysters to this but
> my family prefers it without. You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)
>
> Sauté sausage, drain and set aside.
> Melt butter (or use sausage fat if you prefer) in a skillet,
> sauté mushrooms, onion and celery till tender. Add to crumbs and sausage
> with apples, and pecans with enough broth to moisten. Add poultry
> seasoning, salt and pepper to taste. Pack lightly into a
> greased casserole. Refrigerate until ready to bake.


I heartily endorse this recipe. I modify it only slightly, using part bread
crumbs and part cornbread. I also soak currants in plum wine and add them.
But this is a wonderful stuffing, and I'm glad Gloria posted it back when I
first got it from this group.

Bob