50 slices of sliced bread, dried and cubed
1 1/2 lbs. Loose pork sausage
3 stalks celery chopped fine
1 1/2 onion chopped fine
3/4 of a large jar of applesauce
1 large can of chicken rice soup and I often add two small cans of chicken rice soup also.
2 tsp. poultry seasoning if you think it needs it. Go easy on poultry seasoning
1 or 2 cups chicken broth for moisture if needed
1 egg, beaten
Parsley flakes, dried if fresh, add color
Don't need salt -- soup and sausage usually add enough salt.
It's one of those recipes that you more or less have to feel your way through. Add only part of applesauce and maybe one cup broth, then add more as you go along. You want it moist, but not soupy.
I use to do an hour at 350, but the last few years I've done about an hour and a half because it is a big pan of dressing. Also, I cover it with foil for the first hour and uncover for the last 20 minutes or so to get that brown crust on top. Also, I spray the baking pan with Pam so the dressing doesn't stick too much. And, I stir it occasionally especially after I take off the foil covering.
(After you uncover it, watch it closely so it doesn't get too crusty.). I pour a bit of gravy over it before serving just to moisten a bit. I think that's about it.