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Matt made this for our Christmas feast. I know I didn't make it, but it was really good and I plan on making it. You should too! Notes are from Wacky's mom.

Bread Stuffing

1 lb sausage (half kilo)

1/2 c chopped onion

1-1/2 c chopped celery

2-4 T butter or margarine

4 c dry bread cubes (about 7 slices cut in 1/2-inch cubes)

1/4 t salt

1/4 t pepper

1/2 t poultry seasoning

1/2 t ground sage

3/4 c raisins

4 T chicken broth (or water)

Fry/crumble sausage. Cook onion and celery in butter or margarine. Combine with bread, seasonings and raisins. Toss with enough liquid to moisten. Makes 3 c stuffing, or enough for 4-5 lb chicken. Double recipe for 10 lb turkey.

Notes:
- I use one package - ~13 oz - of the prepared cubes - makes enough to stuff a big turkey with a small casserole leftover to bake. You would need more of the other ingredients if you used a bag that size.

- I use 1 lb sausage for the recipe above, even if I double the recipe.

- The stuffing inside the turkey gets really moist. So I add some of the broth to the stuffing mixture before stuffing. Then I add more broth to whatever is left over to be put in a casserole and baked as it needs more moisture.

- You can use the giblets from the turkey too. Cover giblets in water (salted if you want) and cook till tender. Drain (reserve liquid) and chop giblets. (Chop heart & gizzard & liver. Take meat off neck and chop.) Add meat to stuffing. Use giblet broth as liquid to moisten stuffing or in gravy.

- You can also saute 1 c sliced mushrooms with the onion/celery mix.

- If you don't have poultry seasoning, my container says it contains black pepper, coriander, sage, thyme, and savory allspice. You'd have to guess on the proportions or see if you can find it online.