Thanksgiving day is getting near, so I thought I would share some of my traditional dishes. I used to buy my sausage stuffing from a specialty place in New York, but it was not cheap, to say the least. Then I came up with my own recipe, which I think is actually tastier and definitely less

1/2 cup butter 8 celery ribs, chopped 1 large onion, peeled and chopped 2 pounds pork sausage 2 packages(16 ounces each) herb-seasoned stuffing Ground sage to taste Salt and pepper to taste In a large saucepan, heat the butter over medium-high heat. Cook the celery and onion for 10 to 15 minutes, or

My home made stuffing that we only use to stuff the Thanksginging Turkey. This recipe can be made 1 day before Thanksgiving Day.

You can also add apples, giblets, oysters, etc. This recipe is very adaptable.

Serves 12 Some are just "ho-hum, nothing-special" stuffings, but not this one. The sausage is key here. Where I live, several local butcher shops make their own savory and richly flavored link sausages, and those are what I buy. Look in your area for artisan sausage makers. Once the

Ingredients: 1 pound lean pork sausage 2 potatoes, peeled and diced 1 1/2 cups chopped celery 3/4 cup diced sweet onion 3/4 cup butter 9 cups soft bread cubes 1/2 teaspoon dried thyme 1/2 teaspoon ground sage 1 teaspoon salt 1/4 teaspoon ground black pepper Directions 1 Preheat oven to 350 degrees F