Ingredients
5 loaves (1 pound each) day-old white bread, cubed5 pounds pork sausage, cooked and drained or 5 pounds giblets, cooked and chopped2-1/2 cups chopped celery1/2 cup finely chopped onion2 pounds butter3-3/4 to 4-1/2 cups chicken broth, divided1 tablespoon salt2 teaspoons rubbed sage1-1/2 teaspoons pepper1 teaspoon dried thyme1 teaspoon celery salt1 teaspoon poultry seasoning1 teaspoon seasoned salt
Preparation
Toss the bread cubes and sausage; set aside. In a large saucepan, saute celery and onion in butter until tender. Remove from the heat. Stir in 3-3/4 cups broth and seasonings; mix well. Pour over bread mixture; mix well. Add enough remaining broth to achieve desired moistness.
Transfer to four greased 3-qt. baking dishes. Cover and bake at 325° for 1-1/4 hours. Uncover and bake 15 minutes longer or until heated through.
