Seasoned Bread Dressing
2 1-pound bags of seasoned shredded bread dressing mix (Pepperidge Farm or store brand)
2 pounds pork sausage
6-8 ribs celery, chopped fine
2 large onions, chopped
1 bunch green onions, chopped, tops and bottoms
2-4 teaspoons poultry seasoning (look for the one that is herb based)
2 pounds fresh mushrooms, sliced, sautéed in butter and set aside
2 sticks butter
6 cups chicken stock
Tony's Creole Seasoning
Sauté sausage, drain well and set aside. Sauté in butter the celery, onions, and green onions. Add the poultry seasoning to vegetables. Cook until onions are clear.
In large bowl, mix dressing mix, sausage, vegetables, and mushrooms. Make sure all ingredients are evenly distributed, then blend in the chicken stock. Mix very well, and place in large container, sprinkle the top very liberally with Tony's Creole Seasoning, then bake at 350 degrees for 30 to 45 minutes. DO NOT PACK THIS DOWN. You want this heated through very well, and it should be loose and somewhat fluffy.
Serves a minimum of 12 persons, this was cooked a large disposable aluminum pan.