Jim Campbell Bread And Sausage Stuffing

All experiences of suffering in the path of Christian obedience, whether from persecution or sickness or accident, have this in common: They all threaten our faith in the goodness of God and tempt us to leave the path of obedience. Therefore, every triumph of faith and all perseverance in obedience are testimonies to the goodness of God and the preciousness of Christ – whether the enemy is sickness, Satan, sin or sabotage. Therefore, all suffering, of every kind, that we endure in the path of our Christian calling is a suffering "with Christ" and "for Christ." With Him in the sense that the suffering comes to us as we are walking with Him by faith, and in the sense that it is endured in the strength that He supplies through His sympathizing high-priestly ministry (Hebrews 4:15). For Him in the sense that the suffering tests and proves our allegiance to His goodness and power, and in the sense that it reveals His worth as an all-sufficient compensation and prize.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Loaf, 2 pound size Jim
		Campbell Sauvina Bread
2	qt	Chicken broth
2	lb	Bulk whole hog sausage
1		Celery, diced about 2
		cups
2		Onions, chopped
1/2	lb	Butter
1	T	Rubbed sage
1	T	Ground savory
1	t	Salt, more may be added to
		taste after the stuffing
		is
		mixed
2	T	Minced garlic

INSTRUCTIONS

Cut the bread into 1/4 inch croutons. Place on cookie sheets or
shallow baking pans and dry well in a 200 degree oven stirring
occasionally. This can be done the day before.  Pour chicken broth into
a large saucepan or a stock pot. Add celery,  onions, butter, sage,
savory, and salt. Simmer until the celery and  onions are tender.
Crumble the sausage into a large skillet and fry until most of the  fat
is rendered out but the sausage is still juicy. Drain off the fat.  Put
the croutons in a very large mixing bowl (I use a dishpan) and  stir in
the sausage. Remove the broth/vegetable mixture from the heat  and add
the garlic. Pour over the croutons and mix well. Allow to  stand for 10
minutes and mix well again. The dressing should be moist  enough to
form into a ball without crumbling. If not, add a little  hot water.
Stuff the turkey and put the extra stuffing into a greased casserole.
Cook the turkey. Put the casserole in the oven with the turkey for  the
last 30 minutes.  Note: mushrooms may be added if desired.  Posted to
CHILE-HEADS DIGEST V4 #249 by SBahrd@a-o.com (Stephen  Tanner) on Dec
26, 1997

A Message from our Provider:

“With Jesus, you can do it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2221 Calories From Fat: 1754 Total Fat: 198.7g Cholesterol: 533mg Sodium: 6759.7mg Potassium: 4015mg Carbohydrates: 59.2g Fiber: 17.4g Sugar: 27.9g Protein: 55.6g