8 pork sausage links, boiled in 2 C. chicken stock, until no longer pink. Reserve stock, and remove casing from sausage and cut into 1/2" - 1/4' pieces
1 lg white onion THINLY sliced and sweated in one stick of butter
1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/2 tsp poultry seasoning.
Add to the saute pan the seasonings just before the butter is absorbed into the onion. Stir to release aromatic oils. Remove from heat.
1 loaf of bread, broken up into quarter sized pieces (I save ALL my bread ends in the freezer, then thaw and break up). Place in bowl.
Add onion, sausage pieces, and chicken stock. Stir well.
Add 2-3 lightly beaten eggs. Add eggs one at a time so you can gauge the moisture of the dressing.
Place in a buttered 9x9 or in a buttered crock pot. If doing in the oven..Cover with foil. Bake in oven at 350 for 40 minutes then remove foil for 10-15 minutes. Toothpick should come out clean.
If in the crock pot...cover with foil cook 1 hrs on high then 2 hrs on low. Make sure to butter crock or use a baking bag.
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