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Southern Stuffing Recipe

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This recipe for Southern Stuffing, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Fair
Added: Sunday, July 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound (roll) sage sausage
1 cup chopped celery
1/2 cup chopped onion
1/2 cup water
3 cups coarse corn bread crumbs
6 slices bread, toasted and cubed (3 cups)
1/2 teaspoon rubbed sage
1 cup chicken broth
6- to 7-pound roasting chicken

Directions:
Directions:
In skillet, cook sausage until done; drain, reserving 1/4 cup drippings. Crumble sausage; set aside. In same skillet, cover and cook celery, onion, and water until vegetables are barely tender, about 7 minutes. Combine sausage, reserved drippings, vegetables, corn bread crumbs, bread cubes, sage, and chicken broth; toss well. Stuff cavity of chicken. Slip legs under skin or tie legs to tail. Roast in 375-degree oven for 2 1/4 to 3 3/4 hours. Stuffing may be cooked separately in a casserole; adjust roasting time.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sausage drippings and corn bread give the stuffing that special Southern flavor. I usually double the amount of onions and celery. Recipe from "Better Home and Gardens."

 

 

 

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