Dad’s Sausage and Pecan Dressing 1lb sausage meat (I use Lovera’s Hot Italian Sausage) ½ cup butter 1 cup chopped onion 1 cup chopped celery 2 TBS chopped parsley 1 tsp salt ¼ tsp white pepper ½ TBS Worcestershire sauce 1 cup coarsely chopped pecans 6 cups bread cubes 20 oz chicken stock 1. While singing along with Christmas songs on Mix 96, find your favorite 6-quart Dutch oven or stock pot. Chop all that needs to be chopped, taking care to avoid chopping finger or other favorite/necessary appendage. Take the sausage out of its casing and sauté uncased sausage until golden. Do not drain. Remove sausage and add butter to sausage fat. Loudly curse as hot oil splatters on forearm. In hot buttery/sausage fat goodness, sauté onion, celery and parsley until the onion is clear/gold… about 5 minutes. Remove from heat. Resolve to exercise a bit harder on the coming weekend as you contemplate the extra calories of the sausage/butter combination. 2. Add salt, pepper, Worcestershire, cooked sausage, pecans, and bread cubes to pot. Toss lightly as you add stock. (for what it’s worth, I add a can of stock for every package of bread cubes). If you have ingredients left over at this point, something has gone wrong. Curse again and add misplaced ingredient (It’s dressing, not rocket science. You can’t go too far wrong). 3. Boast wildly that this will be the Best Dressing Ever and invite curious children/spouses to taste. 4. Strut and Preen as a peacock as you accept congratulations on the Best Dressing Ever. Remind all present how lucky they are to have you in their life. 5. Dab tear from eye. This stuff keeps pretty well in the refrigerator. You may choose to make it the day before in order to let all the flavors blend together.