Sausage Stuffing

A more substantial filling than the traditional bread stuffing.

1 lb. pork sausage meat
1 cup chopped onion
1 cup chopped celery
1 tbsp. parsley flakes
1 tbsp. poultry seasoning
1 1/2 tsp. salt
1/2 tsp. pepper
8 cups dry bread crumbs and cubes
Water, if needed
Makes enough stuffing for a 12 to 14 lb. bird
Scramble-fry sausage meat, onion and celery until meat is no longer pink, onion is clear and celery is soft.
Measure parsley, poultry seasoning, salt, pepper and bread crumbs into large bowl.
Mix well.
Add sausage meat, onion and celery.
Add water if needed so that when you squeeze a handful lightly it holds together.