You know I can’t believe that another Thanksgiving is rolling around. And I think the older I get, the quicker it rolls around. Well I’m getting ready to go have a Thanksgiving feast with some of my Food Network buddies. I was elected to make the stuffing, but I offer them something a little different, so I really do want to impress them with my dish today. I hope, I hope, I hope. Well I’m starting off with ground breakfast sausage that comes in your rolls in your meat department with some diced onions; stuffing just isn’t stuffing without celery and onions. Alright, so we’re just going to sauté this all until the sausage is completely done and onions are kind of opaque. Alright now that’s browning, I’m going to come over here and I’m going to crunch up the dried and white bread that we have and I’ve got an Aunt that loves making stuffing with rice in it. I thought, well this would probably be really, really good with the ground sausage. So I’m going to add a little rice in this and I’m going to add some crushed up salting crackers and kind of mix that up together. Okay, I’m going to add this now to our bread and our rice; alright didn’t get a big enough bowl, did i? Alright now I’m going to add our chicken stock; the way I got my chicken stock was by boiling bony pieces of chicken and then I put it into the refrigerator and you can see that bread, it just keeps drinking up that liquid. Now that stock even cooled off my vegetables real good, so I’m going to add a little salt, I’m going to add a little poultry seasoning and just a teeny bit of sage. Alright, then I’m going to scoop me out a spoonful to throw in my giblet gravy that I’m going to be making. Alright now we’re just going to add our eggs and this is ready to go into the oven. I can’t wait to see what everybody else is fixing, surely we’re going to have turkey and hope we have sweet potatoes. Alright so I’m going to add my brown pepper, I think we’re ready to go here, we’re just going to spray our pan, our dish with cream so this won’t stick, and just go pour that stuffing in there. Now I’m going to take just a little butter, alright now we’re going to throw this in the oven, then now we go. And I’m going to bake this for about 45 minutes. Let’s get that stuffing out of the oven, or I’m going late for the party. And you’ll know, you’ll know that I’m not going to take this to all those fabulous chefs without me sampling it. So that’s what I’m going to do to this, I’m going to go up underneath that and dig me out a little piece; that’s really, really good. I think everybody is going to love it.