Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor. The chunks of glowing hardwood coals should have little or no flame when the stuffing goes in. After 15 minutes, turn stuffing so the other end faces the fire.
Ingredients:
1 lb. coarsely ground Italian sausage, crumbled
2 lbs. mushrooms, chopped
1 head celery, chopped
2-3 onions, finely chopped
1 pkg. Mrs. Gibbon’s Cornbread Stuffing (use only 1 pouch)
Direction:
Sauté sausages. In another pan, sauté mushrooms. In yet another pan, sauté everything together celery and onions.
Mix everything together and add cornbread stuffing.
Place in a greased 9x13 casserole. Add stock (not too watery).
Bake for 30 minutes at 350-375°, first covered, then uncovered.
If too dry, add stock.
