Sausage Dip

from the kitchen of Marsha

1 lb. Jimmy Dean pork Sausage
2 large onions diced
1 diced bell pepper
2 large tomatoes quartered
Or 1 qt. stewed tomatoes
Garlic salt to taste
8 oz pkg cream cheese
8 oz sour cream
2 large cans diced green chilles

Break up and brown sausage. Add garlic salt, onions pepper and chilles. Cook till tender. Pour tomatoes and meat mixture into croc-pot. Add cream cheese and sour cream. Simmer till thick.

Sausage Stuffing

from the kitchen of Niki

1 lb pork sausage
3/4 cup butter or margarine
2 large stalks celery with leaves, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread)
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper

1. Cook 1 lb pork sausage over medium heat, stirring occasionally, until no longer pink; drain reserving drippings. Substitute drippings for part of the butter. Set aside.
2. In a 4 quart dutch oven, melt butter over medium high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. In a large bowl, toss celery mixture and remaining ingredients, including cooked sausage. Use to stuff one 10 to 12 pound turkey. 12 servings