2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
Salt and freshly ground black pepper
1 teaspoon dried sage
1 Tablespoon poultry seasoning
3 eggs, beaten
2 Tablespoons butter, melted
7 cups chicken stock
-Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines.
-Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute' until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.
-Pour dressing into a greased casserole dish/ baking pan and bake until cooked through and golden brown, about 45 minutes. Makes 8 to 10 servings.
Note: Do NOT stuff your chicken and then refrigerate. Bake immediately or put into casserole or baking dish.