Title: Crown Roast Stuffin
Categories: Main
Yield: 8 Servings

2	tb	Olive oil
4	tb	Butter; 1/2 stick
3	cl	Garlic; peeled & sliced
3	md	Yellow onions; peeled and
		Sliced
3		Celery stalks; chopped
1/4	c	Fresh parsley; chopped
1 1/2	lb	White bread; cubed and dried
		Overnight
1	lb	Breakfast or Italian sausage
		Cooked & coarsely chopped
1 1/2	tb	Dried sage; whole
2	c	Chicken stock; fresh or
		Canned
3		Eggs; beaten
		Salt & fresh ground black
		Pepper to taste

Heat a large frying pan and add the olive oil, butter, garlic, onions, celery and parsley. Saute until the vegetables are tender. In a large bowl, combine the dried bread cubes, sauteed vegetables and all the remaining ingredients. Mix together until everything is evenly incorporated. Bake in a covered casserole at 350 degrees for 1 hour. Fill the center of the cooked crown roast with the cooked dressing.

SOURCE: The News Tribune, March, 1992 by Jeff Smith Typos: Kathryn L. Cone

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