Grandma’s Thanksgiving Stuffing

2 lbs of sausage chopped fine

3 lbs of celery
3 lbs of onions
Boil celery on onions together in water. Do not use the juice from the boiled celery and onions. In other
words, Grandpa Higgins says, "Drain them."
2 Tbsp of salt, which we will skip, because that is gross
You can also just use Poultry seasoning
2 lbs of butter (That's a lot of butter)
Chop up the giblets and throw them in with the sausage
8 lbs of cubed bread
2 Tbsp of sage
1 can of Mushroom Soup
or 2 cans of Cream of Chicken and 1 can of Water (Grandma Higgins, my Mom, prefers the Cream of
Chicken version)

Cook for 1 1/2 hours at 350 degrees. Put in a big pan and make as thin as possible, or the middle gets
really gooey. Put tin foil under it, and over it as you bake it. Make sure the shiny side of the tin foil is
facing towards the stuffing. Leave the tin foil on top loose, and take off the last 15 min. of baking