SAUSAGE STUFFING

Ingredients

• 1 lb (0.5 kg) pork sausage meat or pork sausages, casings removed
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 clove garlic, crushed
• 4 cups coarse bread crumbs
• 1 cup golden raisins
• 1/3 cup chopped fresh parsley
• 1 tsp sage, crumbled
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp ground allspice
• Pinch nutmeg
• 3 large eggs
• 1 cup chicken broth

Directions

1. Preheat oven to 325°F.
2. Whisk together eggs and broth until blended; set aside.
3. In a frypan, cook sausage until browned. Drain off excess fat from frypan. Add onion, celery and garlic to pan; sauté 5 minutes. Remove from heat.
4. Combine mixture with next 8 ingredients (crumbs through nutmeg). Beat together eggs and broth. Add to mixture; gently stir until blended. Spoon mixture into a greased shallow 3 quart (3 L) casserole. Bake, uncovered, about 45 - 55 minutes.