Frank Vascellaro and his mother Rosalie head to the kitchen to cook up some stuffing, just in time for Thanksgiving! Check out the recipe below.

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1-Package of Pepperidge Farm Stuffing (the blue package)
2-Tablespoons Sage
5-6 Stalks Celery
1 lb. Pork Sausage
1 ½ lbs. Hamburger
2-Cans Chicken Broth
½-Bunch of Italian Flat Parsley
Large casserole pan or disposable aluminum pan


Brown the hamburger on the stove and season with salt and pepper to taste.

Brown the sausage on the stove.

Drain the fat and grease from both sausage and hamburger and set aside.

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Place the stuffing mix into the casserole dish or aluminum pan and add the 4 beaten eggs.

Chop the celery and onion and add to the stuffing mix.

Add 1 can of chicken broth. Mix all ingredients together well.

Add fried hamburger and sausage.

Add parsley.

Add another can of chicken broth.

Sprinkle sage all over stuffing. Stir all ingredients well and spread evenly across dish or pan.

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Bake in oven at 350 for 30 to 45 minutes or until top of stuffing begins to brown. Enjoy.