Chicken stock, warmed
Salt and pepper to taste
1 onion, diced
2 stalks celery, diced
1 small carrot, grated
1/2 pound freshly ground sausage
Ground sage to taste
1 egg slightly beaten
Butter
Paprika
Soak bread in warmed chicken stock. Lightly squeeze out and discard excess stock and place bread in large bowl. Add sale, pepper, onion, celery and carrot; mix well. Add sausage, stirring thoroughly. Mix in sage and beaten egg. (Stuffing should be moist.)
Stuff chicken cavity, if desired, and place remaining stuffing in lightly greased loaf pan. Top with small pieces of butter and sprinkle with paprika. Bake at 375 degrees for 1 hour or until sausage is well done.
Makes 6 servings.