Thanksgiving dressing

• 2/3 cup chopped green pepper
• 2/3 cup chopped celery
• 1 cup chopped onion
• 1 tsp salt
• oil

 Saute until tender and remove to a bowl.

• 1 lb sausage, cooked in the same pan used for veggies

• 1 lb bread cut into 1/2 inch cubes, dried

• 1 cup toasted, chopped pecans
• 1 cup craisins
• 1 can water chestnuts, diced

• 1 T fresh, chopped sage
• 1 T fresh, chopped thyme
•  2 T fresh, chopped parsley
• Ground pepper to taste

•  1 stick butter
• 3 cup broth

Mix sauteed veggies, cooked sausage, herbs, pepper, and 1 cup broth. Mix in craisins, pecans, and chestnuts. Mix in bread. Pour into a 11x15 cake pan. Melt butter and 1-2 cup broth, pour over mixture and toss to combine. Ladle broth over dressing until bread crumbs are moist, there should not be standing broth. Cook at 350 until hot though and toasted on top.