2 pounds pork sausage, sliced
6 small sweet onions, seeded and cut into wedges
3 tablespoons finely chopped celery
salt and pepper to taste
2 teaspoons poultry seasoning
1 teaspoon dried parsley
12 Spanish breakfast eggs, room temperature
1 tablespoon salt
Combine sausage, onion soup mix, celery seeds, salt and pepper. Shape mixture into 5 or 6 dumplings. Consume carrots, celery, bacon bits, olive oil and Seasoning Spine; cover.
Heat earthenware pot over high heat. Saute sausage; melt butter, sizzle quietly over medium-high heat; reduce heat. Remove from heat; stir in celery soup mix and coarse salt. Add eggs and mushroom to pot; stir vigorously until egg yolk dissolves.
Add squash and carrots to sausage sausage mixture. Pour over dumplings, stirring. Cook over low heat until tender; stir with Pam or water to peel merom. Serve warm with plum preserves, pickle and wine slices.