I started making this 7 years ago, back when Martha Stewart was my cooking goddess and I followed all her recipes by heart. Years before that, I always cooked Filipino and Chinese dishes. Alas, I fell in love. My D is not a big fan of pork, salt and fried stuffs. So that rules out more than half of Chinese and Filipino dishes.He’s also not a fan of anything that comes out of a can or box or anything that has no “organic” sticker on it. It was a challenge to cook for Thanksgiving because my repertoire did not include sides and stuffings and what-nots. So I turned to Martha Stewart for guidance….Eventually, I got more confident and adventurous with these stuffings made from scratch and this is the result. Like most of my cooking, this has evolved into  a one pan recipe!

Fry up the chopped sausages in olive oil until brown then remove from pan. Replace with the onions and celery so that it sauté’s with the sausage’s flavors, 6 minutes. Throw in the onions and parsley and cook for 2 minutes more.