br>Stuff as directed in stuffing recipe, and brush with melted butter
et rest.
Press leftover stuffing into a sprayed 9-inch
br>Fill cavity with stuffing.
Spoon the rest
an and reserve. Add crumbled sausage to pan and cook through
Cook sausage, onion and celery in skillet until meat is browned and vegetables tender.
Pour off drippings, reserving 1/4 cup.
Add melted butter or margarine, if necessary, to make 1/4 cup.
Combine bread cubes, sausage mixture, reserved drippings, salt, sage, thyme and pepper in a large bowl.
Blend together eggs and chicken broth.
Stir into bread mixture.
Turn into greased 2-quart casserole.
Cover and bake at 350\u00b0 for 40 minutes. Uncover and continue baking 15 minutes.
Cook sausage, onion and celery until meat and vegetables are tender.
Pour off drippings reserved.
Add 1/4 cup melted butter. Mix bread, beaten eggs and broth.
Place in a 2-quart
casserole. Bake at 350\u00b0
for 40 minutes.
Uncover last 15 minutes.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
s usual.
Makes enough stuffing for a 12 to 16
Melt the butter in a skillet over medium heat.
Cook the celery and onions until translucent; about 5-7 minutes.
In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
Add the broth and stir well until combined.
Loosely stuff the mixture into your turkey just before roasting.
Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!
Brown the sausage in a large skillet over
t aside.
Make the Sausage Stuffing.
Melt butter in large
nd set aside.
Combine sausage, celery, and onion in large
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
hickened.
Stuffing Mixture- In a large skillet fry sausage and bacon
asserole dish.
For the stuffing; melt butter in a large
min).
Squeeze the sausage meat from the sausages into
immers, then cook half of sausage, stirring and breaking it into
ou may also use this recipe for Stuffing your Turkey, Chicken, or