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Category: Recipes
Prep Time: Cook Time: Total Time:
24 servings; easily halved or divided further
Ingredients:
4 boxes Instant Stuffing Chicken Flavor---
(One box serves 6; Follow Instructions to prepare stuffing)
2 lbs bulk pork breakfast sausage, sage style
2 large onions chopped
2 c. celery chopped (around 4-5 stalks)
1 c. carrots peeled/finely chopped (optional)
4 large cloves garlic, minced
4-5 green onions diced, greens and bulb
8 tblsp butter, divided (crocked margerine)
2 8 oz cans of chicken broth
4 eggs
4 tblsp. minced parsley
Salt and Pepper to taste
1. Prepare Stuffing according to Package Instructions, transfer to one very large mixing bowl or divide evenly among two bowls.
2. In medium to large skillet
sautee sausage over medium high heat until cooked through, breaking up into small pieces with spatula or fork, 8-10 minutes.
3.Using slotted spoon, transfer to bread stuffing bowls. Do not clean skillet.
4. Melt two tblsp. butter in same skillet over medium heat.
5. Add onions, carrots and celery to skillet. Sautee until celery and carrots are slightly soft and onions are almost transparent, about 10-12 minutes.
6. Add garlic and sautee for 1-2 minutes longer until garlic is fragrant and starting to brown.
7. Add half green onions and quickly stir in with rest.
8. Add entire contents of skillet to bread stuffing and sausage mixture; dividing evenly among bowls used.
9. Season with salt and pepper.
Do ahead: Can be made one day ahead; cover with plastic wrap or foil and chill.
Position Rack in center of oven and pre-heat to 350F. Generously butter two 13"x9" glass baking dishes.
In small bowl, whisk eggs and chicken broth and add to chilled mix, tossing to mix.
Transfer Bread Mixture to prepared baking dishes and place on center rack, uncovered.
Bake around 30 minutes, remove from oven and stir. Sprinkle remaining green onions over top of baking dishes and return to oven.
Continue to bake for 15 to 25 minutes. Remove from heat and sprinkle parsley over top.
Let stand 10-15 minutes and serve.
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Savory Sausage and Sage Stuffing
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Category: Recipes
Prep Time: Cook Time: Total Time:
24 servings; easily halved or divided further
Ingredients:
4 boxes Instant Stuffing Chicken Flavor---
(One box serves 6; Follow Instructions to prepare stuffing)
2 lbs bulk pork breakfast sausage, sage style
2 large onions chopped
2 c. celery chopped (around 4-5 stalks)
1 c. carrots peeled/finely chopped (optional)
4 large cloves garlic, minced
4-5 green onions diced, greens and bulb
8 tblsp butter, divided (crocked margerine)
2 8 oz cans of chicken broth
4 eggs
4 tblsp. minced parsley
Salt and Pepper to taste
1. Prepare Stuffing according to Package Instructions, transfer to one very large mixing bowl or divide evenly among two bowls.
2. In medium to large skillet
sautee sausage over medium high heat until cooked through, breaking up into small pieces with spatula or fork, 8-10 minutes.
3.Using slotted spoon, transfer to bread stuffing bowls. Do not clean skillet.
4. Melt two tblsp. butter in same skillet over medium heat.
5. Add onions, carrots and celery to skillet. Sautee until celery and carrots are slightly soft and onions are almost transparent, about 10-12 minutes.
6. Add garlic and sautee for 1-2 minutes longer until garlic is fragrant and starting to brown.
7. Add half green onions and quickly stir in with rest.
8. Add entire contents of skillet to bread stuffing and sausage mixture; dividing evenly among bowls used.
9. Season with salt and pepper.
Do ahead: Can be made one day ahead; cover with plastic wrap or foil and chill.
Position Rack in center of oven and pre-heat to 350F. Generously butter two 13"x9" glass baking dishes.
In small bowl, whisk eggs and chicken broth and add to chilled mix, tossing to mix.
Transfer Bread Mixture to prepared baking dishes and place on center rack, uncovered.
Bake around 30 minutes, remove from oven and stir. Sprinkle remaining green onions over top of baking dishes and return to oven.
Continue to bake for 15 to 25 minutes. Remove from heat and sprinkle parsley over top.
Let stand 10-15 minutes and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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