Sausage Stuffing


1 stick butter
1 vegetable bouillon cube
3 cups boiling water
2 Tablespoons canola oil
1 pkg Gimme Lean sausage or other bulk sausage
1 medium yellow onion, chopped
1 1/2 cup celery with leaves, sliced thinly
16 oz bag stuffing crumbs or cubes


Pre-heat the oven to 350°

Melt the butter and bouillon cube with the boiling water in a large mixing bowl. Set aside.In a large skillet, heat the canola oil over a medium flame. Break apart the sausage and fry until thoroughly cooked, about 5 minutes.  Using a slotted spoon, remove the sausage and put it in a 9’x13’ baking pan, leaving the oil in the pan.Fry the onion and celery in the left-over oil (you can add a little more oil if needed) until tender. Using a slotted spoon, remove the onion and celery and add to the baking pan. Add the bag of stuffing cubes or crumbs. Toss until thoroughly mixed, right in the baking pan.Press down well into the pan, then add the bouillon mixture. Bake, covered, for 20 minutes. Take off the cover and bake an additional 5 minutes.