"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dressing/Stuffing Recipe

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This recipe for Dressing/Stuffing, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Cleath
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes dressing bread
1 lb roll of sausage
3 onions, chopped
1/2 butter
2 c celery, chopped
1 bell pepper, chopped
1/2 lb. mushrooms, sliced
1 1/2 tsp marjoram
3/4 tsp sage
3/4-1 tsp thyme
3/4-1 tsp rosemary
3/4-1 tsp pepper
1/2 c parsley, chopped
2-3 c chicken or turkey broth

Directions:
Directions:
Brown sausage, remove from pan. Melt butter and brown onions, celery, bell pepper, and mushrooms.
Combine 2 boxes of dressing bread, marjoram, sage, thyme, rosemary, pepper and parsley.
Add sausage and vegetables with chicken or turkey broth.
Heat in covered casserole for 30-40 minutes at 350 degrees F
For crusty top, leave uncovered for the last 15 minutes

 

 

 

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