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Morisseau Bread Stuffing Recipe

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This recipe for Morisseau Bread Stuffing is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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