Vermont Stuffing for Fowl

Ingredients

• 1 lb ground sausage
• 1 onion, peeled and chopped
• 1 1/2 cups breadcrumbs (coarse)
• 1 cup chestnuts, cooked and chopped
• 1 stalk celery, chopped
• 1 tablespoon parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons poultry seasoning or sage
• 1 egg, well beaten
• 2 tablespoons sherry wine

Directions

1. 1

   Fry sausage and onion together until onion is golden.

2. 2

   Combine bread crumbs, chestnuts, celery, parsley, and seasonings; mix with sausage.

3. 3

   Add egg and sherry; mix thoroughly.

4. 4

   If the mixture is not moist enough, add a little more sherry.