Grandma Kit's Stuffing

I stole this from my sisters blog because I can't find my recipe.. I do this every year..uugghh.. now I have it permanently.  I know I put it somewhere that I wouldn't forget last year.. uuuummm????

Grandma Kit's Stuffing

With Thanksgiving coming up, there are all sorts of stuffing recipes out there.  I had one blog I follow

 go on and on about how good their mother's stuffing was.  Ha!  I want to throw my head back and laugh.  

There is only one stuffing that beats them all.  I've brought this stuffing to family's, friend's, acquaintance's, 

boyfriend's parent's- now in-law's houses for Thanksgiving and I've never met anyone who likes stuffing that

 doesn't say it's the greatest.  This recipe comes from Lucy's grandmother Kit.

Grandma Kit's Stuffing:

1 stalk celery
3-5 medium white onions
4-5 tubes Jimmy Dean Sausage - preferably sage flavored, but you can mix (I use sage, maple and low fat)
4 bags seasoned bread cubes
3 sticks butter
3 boxes assorted stock (or 8-9 cans)

Simmer one stalk of celery in 2 cups water.  In another pan saute 4-5 white onions in 1 cup of water.  Simmer until glassy.  Combine and add 3 sticks of butter.

Brown 4-5 Jimmy Dean Sage sausage packs-drain 

Take half the veggies (with liquids) and half the sausage and combine with 2 bags seasoned bread

 crumbs (I like pepperidge farms)

Stir in mixture of broths .  I use a combo of no-salt added chicken  and organic vegetable broth.  
You can use mixture of chicken, beef or veggie.  My only tip would to make 

sure it's at least low-sodium.  This stuffing is plenty salty.  Stir until desired wetness - you can add more as 

needed, but I wouldn't use much less that that.  Now, do the same  with the other half.

Spray pam in your casserole dishes and fill with stuffing.  This recipe fills all of my casserole dishes.  I

 make this stuffing for thanksgiving and then freeze some for Christmas.  I also usually make a little 2

 person portion for a special surprise treat for Matt some time.

To freeze: cover with plastic wrap, cover with foil and put casserole lid on.

File under Freezes beautifully (catch the reference?  Anyone?) (This is from Mollie.. of course I know..
Steel Magnolias!)

Bake at 350 uncovered for about an hour- make sure to at least partially thaw it before baking. 
Stir occasionally.  Basically bake it until it's as yummy and crispy on the top as you like it.