Lunch: Italian Sausage Stuffing

When GH Art Director Scott Yardley was a teenager, he would make the sausage for this stuffing while working at his uncle's butcher shop. Now that Yardley's no longer an apprentice butcher, his mom, Rita Yardley, makes the stuffing with store-bought sausa

Ingredients

1 lb. sweet italian-sausage links
1 package herb-seasoned stuffing mix
1/2 c. margarine or butter
2 large celery stalks
1 medium onion

Instructions

Heat 10-inch skillet over medium-high heat until hot. Add sausage and cook until browned, about 10 minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to large bowl; stir in stuffing mix.
To drippings in skillet, add margarine or butter; heat until melted. Add celery and onion and cook, stirring occasionally, until vegetables are tender and golden, about 10 minutes. Transfer celery mixture to bowl with sausage.
Pour 2 1/2 cups hot water over stuffing mixture; toss to mix well. Spoon stuffing into 13" by 9" glass baking dish; cover with foil and bake in preheated 325 degrees F oven 30 minutes or until stuffing is heated through.

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