Tom Szaller's Great Pan or Bird Stuffing

Ingredients

• 6 ounces bacon sliced
• 3 pound loaves bread white
• 0.5 cup butter 
• 2 tablespoons celery salt 
• 1 tablespoon basil dried
• 1 cup mushrooms fresh sliced
• 2 tablespoons garlic powder 
• 2  bell peppers green chopped
• 1 tablespoon ground pepper black
• 1 pound sausage meat 
• 2.5 tablespoons poultry seasoning 
• 2  bell peppers red chopped
• 1 tablespoon seasoning salt 
• 1.5 pounds onions sweet peeled chopped
• 4 cups water 

Equipment

• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside.
4. Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown.
5. Drain.
6. Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
7. Gradually place the bread into the mixture, thoroughly blending until all pieces are coated.
8. Transfer to a large baking dish or two medium baking dishes.
9. Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.