Grandma Mary's Thanksgiving Stuffing

By nanarose

Ingredients

• 1 lb mild pork sausage (like Jamestown)
• 1 lb Italian sausage without casing
• 1 large oinion
• 5 stalks of celery
• 2 lbs mushrooms sliced
• 32 oz chicken broth
• 3 eggs
• 2 cups buttermilk
• 1 cup grating cheese
• 1/2 lb chestnuts chopped very fine
• 2 loafs italian bread coarsly chopped
• 1 large loaf of american bread coarsly chopped

Preparation

Step 1

in a large skillet, cook sausage, remove from pan, add 1 or two tablespoons of olive oil, add onions and cook till tender, add celry, mushrooms, chestnuts cook till tender, add 1 cup of chicken broth and simmer or a few minutes.

in a large pot, add bread, gradually add vegetable mixture, add remaining ingridents, mix and let liquid absorb, if two dry add more broth. In a large roasting pan, spray with pam, add stuffing and a few pats of butter on top and cook till golden brown and top is a little crunchy.

Can be used to stuff bird also, for a wet stuffing, and can be made a day before. But do not stuff bird till day of roasting.