INGREDIENTS

2 onions, chopped

½ lb. Italian sausage

2 celery stalks, finely chopped

2 cups cubed,dry, toasted bread

2 tsp. capers, rinsed and drained

2 tsp. garlic powder

½ cup Parmesan or Romano cheese

2 T. pine nuts

2 eggs

2 tsp. poultry seasoning

4 oz. Swiss cheese, cubed

INSTRUCTIONS 

Preheat the oven to 350°F.

Brown onions in a skillet with sausage. When onions are tender, add celery. Sauté until slightly tender. Let cool. Add remaining ingredients. Mix well.

Add water, if necessary, for additional moisture. Place stuffing in a light greased baking dish and cover. Beke for 45 minutes.

Uncover and bake an additional 15 minutes or until the thermometer inserted in the center registers 165°F.