Dressing

(Story: I hated dressing until I grew up and started making it on my own. This is distilled from nearly fifty years of fine tuning. . . . e.g., this year I added some olive oil to the sausage after it was cooked because the ground pork I made it from had so little fat. . . .)

One large sour dough round loaf

One pound breakfast sausage

One purple onion

Four stalks celery, including leaves

Slice and "dry" bread in 200º oven, cube

Fry sausage till crumbly (do NOT drain)

Slice and dice onion and celery

Mix altogether. Add sage, marjoram, oregano, rosemary, nutmeg to *your* taste. Salt, and fresh ground pepper also.

Pour either chicken bouillon or giblets cooking water over the rest until bread is slightly moist, but not gummy. (Start with one cup, keep mixing and feeling -- yes, with your hands, lol!)

Freeze half. (Makes *great stuffed pork chops in January or February, or. . . .)

Put the other half in a large buttered casserole w/lid or make an aluminum pocket. Put in oven the last hour you are cooking your turkey. If slow cooking turkey, last two hours.

I have on occasion added a couple of cups of: fresh chestnuts OR hominy OR cut up giblets.

Bon Appétit