1 pound Italian sausage
1/2 cup butter
1 cups celery sliced
1 small yellow onion diced
1 egg beaten
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon seasoning salt I used Lawry's
1 tablespoon Italian seasoning
2 teaspoons dried parsley
2 cups milk
Break up bread into 1-inch chunks and let it sit on a baking sheet for 2-4 hours to dry out. Best results if done overnight. In a large saucepan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later. In the same pan over medium-high heat sauté butter, celery, and onions until tender. Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2 qt casserole dish. Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered. If you desire a crispier top, which I suggest, place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.