Stuffing

Special thanks to: GM, McLouth, KS Servings: 10 Directions: 2 lbs. med. sausage (fried/chopped into small pieces) 1/2 tsp. poultry seasoning 1-1/2 T. chicken base dissolved in 3-4 cups water. 3 eggs 3 pkgs seasoned croutons 1 bunch celery chopped 1 lg. onion chopped 2 C. Surratt Farms chopped pecans 1/2 C melted parkay butter 2 T. parkay (for sauté) preheat oven to 350 Sauté celery and onions in 2 T parkay until onions are transparent. In large bowl, mix all the above ingredients well. Pour into large casserole dish, bake covered for 1 hour. Bake additional 1/2 hour uncovered. serve hot. NOTE: you may need to add additional liquid to make mix moister before the baking process, if needed, I mix up extra chicken base/water and extra parkay butter. Special Notes:

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