Sausage Potato Stuffing

This is an incredible alternative to the traditional Thanksgiving (or any other day) stuffing! This recipe is a "big batch" - - you can always cut down the amounts to make a smaller dish. 5 lb white Idaho potatoes 3 lb pork sausage 1 medium onion, chopped 1 stick butter Salt and pepper to taste Poultry seasoning and Sage to taste Peel and cut up the potatoes into chunks. Put into pan of cold water with a little salt, bring to boil. Lower to simmer, cook until done but not mushy. Meanwhile, brown sausage and onion in a large skillet until sausage is no longer pink but not overdone, and onion is tender. Drain mixture on paper towel covered plate; set aside. When potatoes are done, drain, and then put back into pan over low heat. Add butter and stir until melted, adding salt, pepper, Poultry Seasoning and Sage to taste. Mix well. Add sausage mixture and mix well. Now that everything is mixed together, adjust seasonings to taste. This stuffing can now be used to stuff a turkey, or can be cooked in a separate pan as a side dish. Warning: This stuffing is very addictive!

Crockpot Stuffing

This stuffing recipe was adapted from one I found on the Rival Crockpot Cookbook Website. It's a very good way to free up room in your oven, especially if you have a large turkey roasting in there! 1 cup butter or margarine 2 cups chopped onion 1 cups chopped celery 1/4 cup parsley 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1/2 tsp. each salt and pepper 1-1/2 tsp. sage 2-1/2 cups chicken broth 2 eggs, beaten Melt butter in skillet; saute onions, celery, and parsley. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Mix in broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover; cook on high 45 minutes, then reduce to low for 4-6 hours.