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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sausage Stuffing Recipe

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This recipe for Sausage Stuffing is from The Family Cookbook Project, 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:  
JIMMY DEAN SAUSAGE 1/2 Pkg or to taste - crumbled and cooked and drained
CELERY 2-3 Stalks or to taste - chopped
ONION 1/2 or whole depending on size or to taste - chopped
MUSHROOMS 6 or handful or to taste - sliced or coarsely chopped
PARSLEY 1/2 Cup or more (to taste) chopped
REAL BUTTER 1 CUBE melted or more depending on quantity of dressing
SAGE 1 tsp. or more to taste (also depends if seasoned or unseasoned bread is used)
SALT AND PEPPER To taste
CHICKEN BROTH 2-3 Cups or whatever it takes to moisten bread - also depends on quantity- I have also added a little water at times so not quite so strong with broth flavor.
BREAD couple packages dried bread or quantity desired - some seasoned - some unseasoned -
or I like to use mostly the cut up bread from the bakery that they package during the holidays or buy regular white bread to use.
(Can also add cooked diced bacon to mixture)
Directions:
Directions:
Cook sausage and (bacon if desired) drain sausage - saute celery, mushrooms, onion in butter until soft, then add chicken broth/water, parsley, salt and pepper, sage, and mix all together. Pour over bread crumbs. Toss with a fork to moisten all together. Bake approx. 1 hour at 350º - can add more chicken broth/water while cooking or at end if more moist dressing is
preferred. Can also add finely chopped pieces of apple before cooking if that flavor is desirable.

 

 

 

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