Rachael's Sausage Stuffin'

This is one of Rachael Ray's recipies. My husband clipped it out of the paper and asked me to make it for Thanksgiving. I was glad that I did! It is very easy and very good! (It can be made 2 days ahead and just thrown in the oven for 45 minutes before the turkey comes out.)

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1  lb bulk sausage
• 2  medium onions, chopped
• 6  stalks celery, finely diced
•  salt and pepper
• 2  cups chicken broth
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1  tablespoon poultry seasoning
• 8  cups  seasoned stuffing mix

Directions

1. Heat a skillet and add the sausage, crumbling it into small bits as it cooks.
2. Add onion and celery and saute. Brown sausage lightly. Season with salt and pepper to taste - go easy.
3. Add broth, parsley and poultry seasoning and bring to a bubble.
4. Add stuffing mix and combine until liquid is absorbed. Grease a flat pan and form a rounded loaf out of stuffing mixture. Cover and refrigerate until ready to bake.
5. Bake at 350 with turkey until crispy on top and warm through, 35 - 45 minutes.
6. Loosen with long, skinny spatula and slide over to warm serving platter.
7. Can be garnished with fresh whole cranberries nestled in leafy kale along the rim of the platter.