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Morisseau Bread Stuffing Recipe

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This recipe for Morisseau Bread Stuffing, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (13 3/4 oz) can chicken broth
16 oz package herb-seasoned stuffing mix
1 lb ground round
1/2 cup grated parmesan cheese
1/2 cup chopped celery
1 lb Jones or Jimmy Dean bulk sausage
1/2 tsp grated nutmeg
2 eggs, slightly beaten
1 or 2 unpeeled red apples, chopped (for color and flavor)
1/2 cup (about, or more if you like) nuts, coursely chopped (walnuts, almonds, or pecans)

Directions:
Directions:
In a deep pan brown the ground round and sausage, breaking meat into very small pieces; add celery and cook for only a few minutes, leaving the celery a little crunchy. Pour off remaining fat left in pan. Add chicken broth and let it heat for a few minutes; remove from heat; add nutmeg, grated cheese, and eggs; stir well, then add dry stuffing mix and toss well to mix ingredients. Add chopped apples and nuts, and toss lightly. Cover and let sit for a while to let flavors mingle.

 

 

 

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