Gourmet Sausage Stuffing Recipe
Ingredients
| 2 pounds Original | ||
| Recipe roll sausage | ||
| Bread | 8 Cup (16 tbs), toasted | |
| Beef broth | 1 Cup (16 tbs), condensed | |
| 2 cups finely chopped celery leaves | ||
| Blanched almonds | 2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Snipped chives | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| 1/4 teaspoon each black pepper, ground mace, rubbed sage, dried thyme leaves, ground nutmeg and dried marjoram leaves | ||
| Whole eggs | 4 | |
| Half and Half | 1/4 Cup (16 tbs) | |
Directions
Crumble sausage into large skillet.
Cook over low heat until well browned, stirring occasionally.
Stir in bread cubes.
Transfer to large bowl.
Add beef broth to same skillet, stirring to pick up any browned bits.
Add to sausage mixture.
Add celery leaves, almonds, onion, mushrooms, green pepper and seasonings to sausage mixture.
Beat eggs in small bowl; stir in half-and-half.
Add to sausage mixture; toss lightly to combine.
Use to stuff turkey loosely just before roasting or, place stuffing in greased 13x9-inch baking dish.
Add chicken broth, pan drippings or both for added moisture, if desired.
Bake in 350°F oven 30 to 45 minutes.
Leftover stuffing should be removed from bird and stored in refrigerator separately.
Reheat thoroughly before serving.
Cook over low heat until well browned, stirring occasionally.
Stir in bread cubes.
Transfer to large bowl.
Add beef broth to same skillet, stirring to pick up any browned bits.
Add to sausage mixture.
Add celery leaves, almonds, onion, mushrooms, green pepper and seasonings to sausage mixture.
Beat eggs in small bowl; stir in half-and-half.
Add to sausage mixture; toss lightly to combine.
Use to stuff turkey loosely just before roasting or, place stuffing in greased 13x9-inch baking dish.
Add chicken broth, pan drippings or both for added moisture, if desired.
Bake in 350°F oven 30 to 45 minutes.
Leftover stuffing should be removed from bird and stored in refrigerator separately.
Reheat thoroughly before serving.
Chef
