Sausage, Sage and Onion Stuffing

Do you have something that just the smell of can bring back a lifetime of memories? For me this recipe is a must for Thanksgiving. Just the smell of it cooking lets me know what day it is. My mom, grandma and even my great grandma (even though I never met her) made their stuffing with this recipe and best of all...the first Thanksgiving dinner I hosted at my house included this because it was naturally safe for my son just by using a milk and egg free bread. I even make it a little healthier since the breads we use are whole grain. Best of all it is REALLY easy to make!



Ingredients:

2 1 lb. loafs of stale milk/egg free bread torn/cubed
1 roll of sausage
2 small onions finely chopped
2-3 tsp. sage
2 cups of water

Tear up bread and set aside in a large bowl. Have you kids do the tearing while you start the next step.

In a large skillet add sausage and onion, chopping the sausage while you cook. Do this until sausage is brown and onions are transluscent.

If there is a lot of grease from the sausage drain most of it off.

Next add some of the torn bread to the pan and pour half of the water over the top as well as about 1 tsp. of sage. Stir to combine and repeat adding the bread, water, sage until you have added all to the pan. You can extend this recipe by adding a little more bread and sage, it is a very forgiving recipe.

Once combined add the stuffing to a buttered (with your dairy free margarine) 9x13 glass pan or casserole of your choice. Bake at 350 degrees for about 30 minutes or until it is browned on top to your liking.