Thanks for checking out fixmyrecipe.com. I am Chef Billy Parisi and our next fix goes to Marge of Ann Arbor, Michigan. She sent me in an awesome recipe that dates back over a century for some stuffing all the way out of France. I cannot wait to get started on this. She wants me to recreate it. Pay close attention Marge we are going to take care of you.

Okay, Marge first thing is, first we need to get these potatoes boiling, but in the meantime we can cook some of our other ingredients as well. Marge, don't forget to salt that water, your potatoes are boiling in it. In the meantime Marge let's cook this pork sausage until it's done on medium heat. We got our pork sausage on, we got our potatoes boiling, now that's multitasking Marge, let's add some butter to a large scale and cook our sweet onion and celery.

Alright, Marge it takes about 15 minutes for this sausage to cook completely through, just make sure there is no pink. We are going to set it to the side and then we are going to add our dry herbs to our onion and celery. Marge I am sure you noticed, I did add a lot of herbs but don't worry, these herbs are going to carry for the entire stuffing.

Marge, you asked us about wine. So don't worry, we got you covered, we are going to add a little white vino to our onion and celery. Marge this takes about 25 minutes to cook on medium heat, so we are going to set it to the side and it looks like our potatoes are just about done as well. We will strain them and we will put all these ingredients together.

Marge we are going to hand mash these potatoes, so it's nice and chunky for our stuffing and don't forget to add butter, fat is flavor. Marge potatoes are nice and mashed and tasting good. Let us add in our pork sausage, our onion and celery and last but not least our bread crumbs. All our ingredients are together in this bowl Marge; we are simply going to pull it altogether. Marge let us try it out, to see if we need a just any seasonings, before we add our combining element.

Marge one of your complaints was that the stuffing just ran all over, well I can totally see that problem considering it is in a turkey for four hours, I am going to add a few eggs, little bit of flour, it is going to help hold our stuffing together. Marge this stuffing tuned out so awesome, we are going to stuff half of it in our turkey and bake the other half in the meantime. Don't forget use those eggs and a little bit of flour, it is going to help hold this stuffing together you are going to be more than happy.

Marge thank you so much for writing this in. We really appreciate it, can't wait to get this turkey stuff in the oven and start eating it. Don't forget to stop by tomorrow at fixmyrecipe.com and see our new feature fix of the day.