Smoked sausage, buttered crumb and herb stuffing

12 Servings

Ingredients

Quantity Ingredient
1½ pounds Bulk sausage
3 cups Onions; minced
2 cups Celery; minced
6 Cloves garlic; minced
8 cups Stale bread cubes
14 slices Toasted dayold white bread; torn
1 tablespoon Fresh sage; minced
2 teaspoons Fresh thyme; minced
½ cup Parsley; minced
Salt and pepper
1½ cup Chicken stock

Directions

Heat oven to 325 degrees F. Butter a large baking dish. Heat sausage over medium heat in a large, deep skillet, stirring occasionally, until no longer pink, about 10 minutes. Transfer sausage to a large bowl with a slotted spoon. Add onions, celery and garlic to skillet; cook, stirring occasionally, until softened, 7 to 10 minutes. Spoon vegetables into bowl with sausage and add

remaining ingredients, tossing to combine well. Add just enough stock to moisten stuffing mixture.

Pack stuffing mixture into casserole, cover with foil and bake 40 minutes.

Remove foil and continue baking, 20 minutes until golden brown.

Yield: 12 servings

Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997

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