Like Mom Used To Make

There's nothing quite like a heaping helping of homemade stuffing at Thanksgiving - and Alice Taylor, CEO of Broward Health North, couldn't agree more.

"The holidays are the perfect time of year to get together with friends and family and remember why we are so thankful," she says. "Thanksgiving gives me the opportunity to make one of my favorite recipes, passed down to me from my mother, that I have doctored up throughout the years of making this dish. I would like to share with you my famous Thanksgiving stuffing recipe."

Ingredients

2 tubes sage sausage (or turkey sausage for a healthier option)

1 stick butter

1 white onion, chopped

Mushrooms, chopped

Salt and pepper

1 can low-sodium cream of mushroom soup

1 can low-sodium cream of broccoli soup

1½ bags seasoned bread cubes

½ cup half and half

3-5 eggs

Instructions

Preheat oven to 350° F. In one pan, lightly brown the sausage over medium-high heat. In another pan, heat the butter, and add the onion and mushrooms. Lightly season with salt and pepper. Cook until vegetables are tender-crisp. Add cream of mushroom and cream of broccoli soups to pan, and bring to a boil. Remove pan from heat; add bread cubes, half and half, and eggs; and mix lightly. Spoon mixture into casserole dish, and bake uncovered for 30 minutes.