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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sausage Stuffing Recipe

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This recipe for Sausage Stuffing is from The Haldeman 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:  
2 - 1lb. rolls Jimmy Dean Sausage original
1 stick butter, plus more
1 bunch celery, chopped
3 onions, chopped
Sage
Rosemary
S&P
Fresh Garlic
2-3 eggs
3 - 32 oz. chicken stock
2 bags of pre-seasoned, cubed, Pepperidge Farms stuffing mix
Cooked, diced giblets from turkey if using
Directions:
Directions:
Preheat oven to 350º

Brown sausage in large pan, do not overcook.
Drain, set aside

Melt butter, add celery, onions and spices.
Sauté until the onion is soft, the celery can be a bit crunchy.
Add sausage to this and mix in.

In a separate bowl, beat the eggs into the chicken stock
Combine sausage mixture with chick stock and bread cubes in very large bowl.
You might need more chicken stock if mixture is to dry. Remember that the mixture
will dry out in the oven when it bakes so you want it wet.

Bake in greased pan, about 30-45 minutes.
Top should be light brown and moist in the middle.

 

 

 

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