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| 1 x ca. 450 g | pork sausage |
| 8 Tasse | Dry bread cubes |
| 2 Tasse | celery thinly sliced |
| 1 Tasse | onions chopped |
| 8 x ca. 30 g | Canned sliced mushrooms |
| 1 Tasse | Slivered almonds, roasted |
| 1 Teelöffel | poultry seasoning |
| 1/2 Tasse | Liquid from canned mushrooms |
| 1 | Eggs lightly beaten |
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To roast the almonds, place in oiled pan on stove & stir frequently until golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, & mushrooms to the drippings in the skillet & cook until tender-crisp. Stir into sausage mixture, along with the almonds & poultry seasoning. Heat mushroom liquid ~ pour over dressing. Add egg, & toss until mixed thoroughly. This makes enough for a 20 lb. Bird.
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