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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Southern Stuffing Recipe

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This recipe for Southern Stuffing is from Our Family Favorites 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 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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