Instructions

Take sausage put of casing and brown. Remove from pan. Drain oil add olive oil and butter in onions in pan brown a little and put in Vermouth ¼ cup. 3 big stalk of celery cut and 3 carrots cut into ¼ thick sauté until soft add ¼ cup sherry or port remove from pan and put all ingredients into bowl add ½ Pepperidge Farm stuffing. Beat 3-4 eggs and moisten with chicken stock a little at a time.

Bake at 350 for 30 minutes