"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

MISC/HOLIDAY/Thanksgiving Stuffing Recipe

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This recipe for MISC/HOLIDAY/Thanksgiving Stuffing, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 ounces Brownberry herb seasoned bread crumbs
1 box Uncle Ben's wild and white rice, cooked
2 cups celery, chopped
1 cup onion, chopped
1/2 t. sage
1 lb. Jimmy Dean Sausage
1 stick margarine
2-3 cans of chicken broth

Directions:
Directions:
Cook celery and onion in 1 stick of margarine. Add to bread crumbs with 2 cans of chicken broth. Add about 1/2 t. sage (be careful - may want to taste). Also add salt and pepper to taste. Add the lightly browned sausage and the prepared rice.

Put this in crockpot. Stir it from time to time. You will probably have to add more chicken broth.

Personal Notes:
Personal Notes:
This recipe has evolved over the years. I do not put the ingredients in the bird, but you can. I use a large crockpot and cook it on low for 6 + hours. You will have to stir it from time to time and add more liquid as you go. I use at least one extra can of chicken broth.

My Mother made the most wonderful stuffing/ dressing I have ever eaten. I could never duplicate it but this is very good.

 

 

 

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