This can be used for stuffing as well, and actually tastes better out of the bird or chops--plus it gives the meat a great flavor as well.
This was a recipe my Aunt Joyce used to make. It is a very hearty sausage dressing--very German. It is oh-so-good!
1 pound ground sausage, whichever kind trips your trigger. I like the HOT kind
1 pound ground beef or ground turkey
1 large onion, diced
three stalks of celery, diced
1 bag unseasoned stuffing croutons
1 bag seasoned stuffing mix*
3 cans chicken broth
Salt and pepper to taste
Brown the sausage and ground beef/turkey in a large skillet. Add the onion and celery and cook until the celery is softened and the onions are semi-translucent. Set aside to cool. Place the breadcrumbs in a large bowl and mix. pour the contents of the skillet into the breadcrumbs. Note: If you use ground turkey, you will have less grease. If you use ground beef, you may have to drain off some of the grease before adding to the breadcrumbs.
Stir in three cans of chicken broth. Allow to sit long enough that the bread crumbs soak up the broth, about 10-15 minutes. Grease a 9 x 13 pan, and spoon the dressing into the pan. Bake at 350 degrees covered for 30 minutes, then for another 15 minutes uncovered to give the top and edges a bit of "crisp". Or, stuff into turkey, chicken or pork chops during the cooking.
*Pepperidge Farms seasoned breadcrumbs are the BEST for this. :o)