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Cracker Dressing With Sausage & Smoked Oyst

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      Title: CRACKER DRESSING WITH SAUSAGE & SMOKED OYST
 Categories: Bohemian, Poultry, Side dish
      Yield: 1 Servings
 
      1 lb Pork sausage
      1 lb Saltine crackers
      3 c  Chicken stock; hot
      1 c  Onion; chopped
      1 c  Celery; chopped
      2 tb Butter
      4 ts Sage; rubbed
      2 ts Thyme (leaves)
      1 tb Parsley
    1/2 ts White pepper
      2 cn Smoked oysters; drained
 
  Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping
  and stirring with a wooden spoon to crumble. Remove sausage reserving
  about 2 tablespoons of fat. Add butter heat until melted, then add
  onions and celery. Saute until onions are soft and translucent. In a
  very large mixing bowl, add crackers and crush into small pieces. Add
  all remaining ingredients except for chicken stock. Mix until
  thoroughly combined. Add chicken stock and stir until well moistened.
  Use as a stuffing for poultry or transfer to a baking dish and bake
  at 350-degrees for about 1 hour or until done.
 
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