Shelly's Recipe

SOUTHERN SAUSAGE STUFFING

Category: Dressing and Stuffing

1 pound breakfast sausage
1/2 cup butter
1/2 chopped onion
1 cup chopped leeks
2 cups chopped celery
10 cups cubed white bread
1 tablespoon poultry seasoning
1 tablespoon finely chopped fresh sage
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
Dash freshly ground black pepper
1 1/2 to 1 3/4 cups chicken stock

Preheat oven to 350 degreesF. Prepare a 9X13 baking dish with non stick cooking spray and set aside.

In a large skillet over medium heat, cook sausage until cooked through but not crisp. Remove to paper towels to drain. Add butter to rendered sausage fat. Stir in onions, leeks and celery. Cook stirring occasionally until vegetables are softened. Approximately 5 minutes.

In an extra large mixing bowl, toss together bread, poultry seasoning, sage, parsley, salt and pepper. Add vegetable mixture and stir together. Stir in chicken stock until bread mixture is moistened, but not mushy. Fold in sliced hard boiled eggs and reserved sausage.

Pack mixture into prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for 3-4 minutes until just browned on top. Serve warm. Serves: 10