Unstuffing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk Italian sausage |
| ¼ | cup | Butter or margarine |
| ½ | pounds | Fresh mushrooms; sliced |
| ¾ | cup | Chopped celery |
| 1 | medium | Onion; chopped |
| 1 | teaspoon | Poultry seasoning |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 6 | cups | Unseasoned stuffing croutons or dry, bread crumbs |
| 2½ | cup | Chicken broth; (2 1/2 to 3) |
Directions
In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. Transfer to a large bowl; add croutonsand enough broth to moisten. Place in a greased 2 quart baking dish. Cover and bake at 350 F. for 30 minutes. Uncover and bake for 10 minutes more.
Submitted by: Ken Churches, San Andreas, CA MC formatting by bobbi744@... By Roberta Banghart <bobbi744@...> on Mar 04, 1997
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 32 Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@...> on Oct 11, 1997
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