• 3 cups Dried bread or toast, diced (cheap white bread, 6-8 slices)
• 1½ cups Diced celery and celery leaves
• 1 Small onion, minced
• 6 tsps Melted butter (or margarine)
• ½ tsp Salt (or even less)
• 1/8 tsp pepper
• ½ tsp Bell's_tm seasoning (or sage)
• 1/3 cup Chicken stock or water
• ½ package Jimmy Dean_tm (or equivalent) breakfast sausage (in brown plastic tube)

Toast the bread until light brown and dice. Put the bread aside in a LARGE bowl. Cut the sausage into patties and fry for a few minutes on each side, then crumble it into small pieces while continuing to cook. Put the sausage and sausage fat aside in a bowl. Fry the celery and onion in butter for about 8 minutes, or until slightly limp. Add the scrambled sausage and sausage fat to the celery and onion and cook them all together for 1 minute.

Mix the dry seasonings into the dry diced toast in the LARGE bowl (its easier to get the dry seasonings distributed evenly when everything is dry). Stir the mix just enough to distribute the seasonings (the bread crumbles into powder if it is mixed too much). Add the fried celery/onion/sausage to the diced toast, and mix some more. Add the chicken stock or water and mix lightly but thoroughly.

VARIATIONS: Replace sausage with; giblets, chestnuts, oysters, whatever edible.

These proportions are for a roasting chicken. Double everything for a small turkey (8-12 lbs), triple for a medium turkey (12-18 lbs), quadruple or more for a large turkey (18+ lbs). If you are cooking a goose, you are on your own! :)