From the kitchen of Linda Kilbride - Maricopa, Arizona

1 large loaf thin bread, toasted
1 (8 ounce) bag Pepperidge Farm Seasoned Dressing
1 pound hot Italian sausage
4 onions, chopped
5 stalks celery, finely chopped
4 cups water
1 tablespoon salt
Pepper, to taste
2 teaspoons sage

Cook sausage and onion together until done. Crumble sausage. Do not drain.

Cook celery until tender in 4 cups salted water. DO NOT DRAIN WATER!

Crumble toast. Mix in Pepperidge Farm Dressing. Pour sausage-onion mixture with dripping over the toast. Add seasonings. Add celery and hot celery water to moisten toast mixture. You may add more hot water according to how moist you like the dressing. Stir well. Put into a large casserole. Refrigerate.

It is best if made a day ahead. Bake at 350 degrees F until slightly browned and bubbly.