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00:REM:
Sausage Stuffing
for
Chicken, Turkey or Vegetables
by Susan Sackett
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10:
1/4 pound of raw sausage (2/3 cup cooked)
15: 1-1/3 cup bread cubes
20: Stock
25: 1/2 egg
30: Seasonings: celery leaves, salt, pepper, onion juice.
35: 2 tablespoon chopped pickle, or olives
50:
READ: Put sausage in hot frying pan and cook till delicately browned,
stirring frequently so that all parts are equally colored.
55: READ: Add the bread cubes and sufficient stock to moisten.
60: READ: Add beaten egg and seasonings
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