"The belly rules the mind."--Spanish Proverb

Sausage Stuffing Recipe

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This recipe for Sausage Stuffing, by , is from The Anderson/Tarpley 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!

Contributor:  
Contributor:  
Debbie Anderson/Grandma Craycraft

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves of sandwich bread to leave open to air dry for approximately 1 day prior to cubing for 12 cups for stuffing.
1 lb. pork sausage--I like Jimmy Dean's Regular for recipes with sausage. It seems to have less fat.
1 small onion, diced.
3 cups chopped celery, you can use the leaves.
2 Tablespoons salt
1 Teaspoon pepper
1 Tablespoon of a combination of sage, thyme, minced parsley and poultry seasoning to taste.
1 can of Campbell's Mushroom soup
cup of hot water or more if needed

Directions:
Directions:
In a Dutch Oven, fry sausage with minced onion, and celery, until vegetables are soft and sausage is cooked; do not drain. Add salt, pepper and desired spices.

While cooking sausage, in large bowl cube bread ...Grandpa would always cube the bread, cutting off the crust.

Stir in bread crumbs until mixed well, moisten with chicken broth and soup, mix well.

Add more broth as needed for moisture.

Roll stuffing into balls.

Place in greased baking dish and bake for 30-40 minutes at 350.

Personal Notes:
Personal Notes:
Even if this is appalling to you, others will love it, SO MAKE IT!!

 

 

 

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