3 pounds sausage
1 big yellow Bermuda Onion chop small
Unseasoned cubed Stuffing
Butter
Olive Oil
Chicken broth
3 Large Stalks of Celery
3 Carrots
1/4 cup Vermouth
1/4 cup Sherry or Port
3-4 eggs
Take sausage put of casing and brown. Remove from pan. Drain oil add olive oil and butter in onions in pan brown a little and add Vermouth.
Cut Celery and Carrots into ¼ inch thick pieces, sauté until soft add sherry or port, remove from pan and put all ingredients into bowl add the stuffing.
Beat 3-4 eggs adding to mixture then moisten with chicken stock a little at a time.
Bake at 350 for 30 minutes