Vermont Stuffing for Fowl

This extremely flavorful stuffing makes enough to fill a 5 pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 20 mins
• Yields: 1 batch

Ingredients

• 1  lb ground sausage
• 1  onion, peeled and chopped
• 1 1⁄2 cups  breadcrumbs (coarse)
• 1  cup chestnuts, cooked and chopped
• 1  stalk celery, chopped
• 1  tablespoon parsley, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons poultry seasoning or 2  teaspoons sage
• 1  egg, well beaten
• 2  tablespoons sherry wine

Directions

1. Fry sausage and onion together until onion is golden.
2. Combine bread crumbs, chestnuts, celery, parsley, and seasonings; mix with sausage.
3. Add egg and sherry; mix thoroughly.
4. If the mixture is not moist enough, add a little more sherry.