Gourmet Sausage Stuffing


enough to stuff a 12-15 pound turkey 2 pounds Bob Evans Origional roll sausage
8 cups Fresh bread crumbs, dried or toasted
1 cup condensed beef broth
2 cups chopped celery
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup finely chopped parsley
1/4 cup snipped fresh chives
1 tablespoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mace
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon dried marjoram leaves
4 whole eggs
1/4 cup half-and-half
Canned chicken broth of turkey pan drippings (optional)

Crumble the sausage into a large skillet, and cook over a low heat until well browned. Stil in bread cube. Transfer to a large bowl. Add beef broth to same skillet and stir to pick up any browned bits. Add to sausage mixature. Add celery, onion, green pepper, and seasonings to the sausage mixture. In a small bowl, beat the eggs; stir in the half-and-half. Add to sausage mixture; tossing lightly to combine. Use to stuff turkey or place stuffing in a greased 13X9 inch baking dish. Bake at 350F for 30 - 45 minutes.