Moist And Tasty Pork Stuffing - cooking recipe

Ingredients

2 lbs lean ground pork (I like to use 1 lb pork and 1 lb mild sausage) or 2 lbs bulk sausage (I like to use 1 lb pork and 1 lb mild sausage)
2 (14 ounce) packages Pepperidge Farm Herb Stuffing (not cubed not cornbread. I use about one and a half packages.)
1 -2 large onion, chopped
6 celery & leaves, chopped
1 -2 cup water (need enough to cover pork as it cooks)
1 teaspoon Bell's seasoning (may omit)

Preparation

Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).