Grandma Erickson's Homemade Stuffing

2 loaves Grandma Sycamore's white bread
3-5 stalks celery
1-2 cans Campbell's chicken broth
1 can Campbell's beef broth
1 large white onion
2 Tbs. Butter (give or take)
2 lbs. Jimmy Dean Sausage (regular or Italian flavored)
Salt and Pepper

1. Break both loaves of bread into little pieces. Put the bread into a large bowl.

2. Dice Onion

3. In an electric frying pan melt butter and sauté onions until onion is almost clear.

4. When onion is almost done add in Jimmy Dean sausage and cook mixture until done. Let cook a little longer and let the oil/grease seep into the meat and onions.

5. While onion meat mixture is cooking, cut celery stalks into pieces. You can choose to cut the celery sticks down the middle and then slice them into small pieces or you can just cut pieces straight across.

6. Put celery and just enough water to cover the celery in a small pan sprinkle with salt and bring to a boil. Once brought to a boil, turn the heat down to medium-low and let simmer with the lid on. Do this until the celery is easy to puncture with a fork (As if you were cooking potatoes for mashing).

7. When sausage and onion mixture is cooked dump into the same big bowl as bread pieces on top of the bread. At this point DO NOT mix the bread, sausage, and onion mixture.

8. When celery is soft enough add the celery plus the water that is left in the pan on top of the bread, sausage, onion mixture.

9. Alternate pouring 1 can of beef broth and 1 can of chicken broth onto the big bowl mixture and folding the mixture together.

10. Add salt and pepper to your liking into the mixture.

11. Only stir as much as you have to. Too much stirring causes stuffing to become tough.

12. Keep stuffing mixture in this large bowl with the lid on it in a cold place, until day you want to eat it.

13. Pour mixture into a disposable roasting pan that has been sprayed with non-stick cooking spray. You may need to add 1 more can of chicken broth to the mixture, depending on if it looks to dry or not.

14. Bake at 350 degrees for 1 hour. Don't cover while baking, you want the top to crisp up a bit. About half way through the baking process stir mixture so bottom isn't mushy and top too crispy.

15. Take out of oven. Enjoy!

* If cooking this along with a turkey, take about a 1/2-3/4 cup of the turkey juice and pour it around the stuffing, this is not necessary it just adds flavor.

*Jimmy Dean sausage is a must when cooking this recipe.

*Campbell's chicken and beef broth is used because it's double strength.

*Grandma Sycamore's bread is used because it is not a dry bread

*If cooking for a lot of people just add another loaf of bread. You do not need to change the amount of everything else, just the bread.