4cupsdried bread crumbs, or use prepared stuffing mix
1teaspoondried thyme
½teaspoondried sage
Salt to taste, if desired
Freshly ground pepper to taste
⅔cuphot water
½poundpecans, coarsely chopped
Method
Put the sausage in a skillet and cook, breaking up the lumps with the side of a kitchen spoon. Cook until it has lost its raw color. If desired, drain off part or all of the fat.
Melt 2tablespoons butter in a skillet and cook the onions and celery until the onions are wilted.
Add the sausage. Melt the remaining 6tablespoons butter and add it. Add all the remaining ingredients and blend well. Let cool.