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1
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.
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2
Brown the sausage in a large skillet over medium-high heat until it is cooked through.
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3
Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet.
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4
Add 4 tablespoons of the butter and melt.
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5
Add the onion, carrot and celery and saute until softened.
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6
Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper.
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7
Stir the sauteed vegetables into the mixing bowl.
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8
Pour in the chicken stock and eggs and toss together.
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9
Turn the stuffing out into the prepared baking dish.
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10
Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.
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11
Preheat oil in the deep-fryer to 350 degrees F.
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12
Cool the stuffing completely.
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13
Cut it into 12 squares.
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14
Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands.
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15
Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle.
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16
This should look somewhat like a lumpy corn dog.
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17
Roll the stick in the flour, coating it well and then shaking off the excess.
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18
Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes.
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19
Transfer to a paper towel lined plate to drain.
