1 Tbsp. butter
1 Tbsp. safflower oil
4 stalks celery, diced
2 bunches scallions, chopped
(discard 1/2 of stems)
2 large cloves garlic, minced
1 large loaf Good Stuff Squaw
bread, dried and torn into
2 eggs
1 1/2 to 2 c. chicken broth
1 lb. country sausage, browned
and drained
4 Tbsp. butter
Spike seasoning to taste
paprika to taste
garlic to taste
sea salt to taste
cayenne to taste

In a large skillet, melt the butter and oil together and

saute the celery, scallions and garlic until softened. In
large mixing bowl, combine all stuffing ingredients well and
season to taste. Stuff gently into bird (never pack tightly).
Roast according to directions. Enough stuffing for an 18 pound
Note: Leftover stuffing can be baked covered in a
casserole at 350 degrees for 45 minutes. Uncover the last 15 minutes
of baking in order to brown top.