Savory sausage and crouton stuffing

Dice three cups of washed celery and three cups of onion.

Lightly beat two eggs.

Remove the casings from a pound of sausage meat.

Dice two quarts worth of white bread in large dice.

Spread the bread on a baking pan and bake at 350 degrees F for half an hour, tossing periodically until lightly browned.

Put the sausage meat in a frying pan over medium heat, break it up and saute until the colour turns from red to gray.

Remove the meat and leave the fat; make the fat up to half a cup in total with butter.

Saute three cups of onion in the fat until tender and translucent, then add three cups of celery and cook two to three minutes more.

Tip the onion, celery and fat into the bowl with the sausage meat.

Stir in the two beaten eggs quickly so they do not cook, then the croutons.

Season with salt, pepper, sage and thyme and set aside.