Yield: 10 cups
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1 pound bulk pork sausage
3 medium onions, chopped (1 1/2 cups)
8 cups day old white bread cubes (16 slices)
1 tablespoon dried parsley flakes
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 can (17 ounces) cream corn
Cook sausage in a large skillet, stirring to break up, until browned.
Remove sausage from skillet.
Pour off all but 1/4 cup sausage fat.
Cook onion in fat until soft.
Combine bread cubes with parsley, poultry seasoning, salt and pepper in a large bowl.
Add onion mixture, sausage and corn and toss until well combined.