1 lb of sage sausage

6 stalks of celery chopped small

2 onion chopped small

1 package of Pepperidge Farm Cubed Sage Stuffing Mix

9 slices of bread toasted in oven at 200 degrees till dry

salt

pepper

herb d proveance 2 teaspoons

rosemary 2 teaspoons

bells seasoning 2 teaspoons + 1 teaspoon

4 turkey wings

2 cups of chicken stock

2 cups of water

1. Sautee turkey wings in pan with 2 teaspoons of oil till browned (you don't want to cook them in the pan just get the color)

2. Remove wings then cook sausage until no more red appears

2.  add celery and onion, stir, add seasonings.

3. Add 2 cups of chicken stock and 2 cups of water to cover vegetables. Bring to a boil then reduce to below simmer, cover and cook for 20 minutes. If not enough liquid to cover add until covered.

In a large bowl add the prepackaged stuffing mix and then cut the toast into 9 pieces then add. Add additional 1 teaspoon of bells seasoning.

Empty sauteed vegetables and sausage to bread and stir gently. Put in cassarole dish large enough to hold the mixture. Add the turkey wings on top. Cover tightly with heavy duty foil and bake for 1 hour at 350 degrees.