1 lb. bulk pork sausage (I recommend Caldarello Italian Sausage)
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1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 tspn. sage
1 pkg. (6-oz.) stuffing mix
In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until the sausage is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
All of a sudden, we’ve turned the calendar page to November. We’ve turned our clocks back. And, it’s already snowed. It’s time to slow down. All of us have so much to be thankful for. We know this but we still need a reminder now and then to remember to thank God for all He has given to us. Although Thanksgiving is weeks away, stop and say that thank you prayer. And while you are thanking Him, please pray for a friend and classmate of our son Jameson. His name is Israel. During that first snow last week, the car he was in hit a patch of black ice and rolled six times. Israel, a junior and the running back for their undefeated football team, is now in the hospital on life support. We all know how precious life is, so don’t wait until Thanksgiving to make your favorite dishes or use the pretty china …and, go give someone a hug.