Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork sausage
1 lb Saltine crackers
3 c Chicken stock; hot
1 c Onion; chopped
1 c Celery; chopped
2 tb Butter
4 ts Sage; rubbed
2 ts Thyme (leaves)
1 tb Parsley
1/2 ts White pepper
2 cn Smoked oysters; drained

Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping
and stirring with a wooden spoon to crumble. Remove sausage reserving
about 2 tablespoons of fat. Add butter heat until melted, then add
onions and celery. Saute until onions are soft and translucent. In a
very large mixing bowl, add crackers and crush into small pieces. Add
all remaining ingredients except for chicken stock. Mix until
thoroughly combined. Add chicken stock and stir until well moistened.
Use as a stuffing for poultry or transfer to a baking dish and bake
at 350-degrees for about 1 hour or until done.

From Randy Pollack

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