Passed down from my grandmother, this was the highlight of our holiday meals. We would all fight to be the taste-tester. The secret ingredient is marjoram.

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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot over low heat. Cook sausage, stirring regularly, in the hot pot until completely browned, 10 to 15 minutes. Drain fat from sausage and return pot to heat.

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  • Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Transfer sausage mixture to a large roasting pan. Beat eggs, marjoram, and parsley together; pour over the sausage mixture and stir. Fold bread cubes into the pork mixture. Cover pan with aluminum foil.

  • Roast in preheated oven for 45 minutes. Remove foil and continue baking until no longer moist on top, about 15 minutes more.

Nutrition Facts

693 calories; protein 31.8g; carbohydrates 58.3g; fat 36.5g; cholesterol 220.7mg; sodium 1729.2mg. Full Nutrition
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