| Sausage Stuffing Serves 4 Easily doubled 1 ½ cups cubed, dry, french bread 1 ½ cups pork breakfast sausage, browned, drained ¾ cup chicken broth 1 ½ rib celery, chopped 1 small onion, chopped 5 Tablespoon butter 1Tablespoons vegetable oil 1 egg, beaten ½ teaspoon sage ¼ teaspoon dried parsley ¼ teaspoon poultry seasoning ¼ teaspoon sea salt 1/8 teaspoon black pepper I like to cut my bread, put it in a partially opened zip top bag and toss it in the fridge overnight before making stuffing. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with foil and set aside. In a small bowl mix egg with chicken broth well. Set aside. Add butter and oil to a nonstick pan over medium low heat. Add celery, onions, salt and pepper and stir and cook until vegetables become soft. Add the poultry seasoning, sage, and parsley to pan. Stir well. Add cooked sausage and egg mixture to pan and mix well. Pour stuffing into foil lined baking dish and cover tightly with foil. Bake for 30 minutes. Remove top foil and bake for an additional 15 – 20 minutes. |
|
AuthorChef Kendra Nguyen's blog where I put up my latest videos and recipes! Thanks for hanging out. BLUEHOSTHave you been thinking about your own website or blog? Need some excellent hosting? Check out Bluehost!
Archives
January 2024
Categories |