Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
Add the sausage and stuffing and stir lightly to coat.
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.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
For the sausage and herb stuffing, heat the oil in
he sausage meat
b>recipe #28008 and used it with success).
Meanwhile prepare filling, place sausage and
oking spray.
Combine rolls and roll into a 10-
Divide stuffing into three bowls.
In
gh heat until hot. Add sausage and cook until browned, 10 minutes
f sausage. When cooked, add chopped onions and celery and saute in sausage drippings
heck the notes on this recipe for that, but you'll
Brown sausage in large skillet over medium
th butter.
Place the stuffing cubes in a large
o boil, remove from heat, and set aside.
In a
egrees.
Melt butter and add onions, celery and apples.
Cook
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
aisins in a small saucepan, and cover with 1 cup of
arge bowl.
Remove sausage from casings and break into 1/2
Melt butter with water.
Stir in stuffing. Add egg and sausage.
Blend with hands. Chill 1 hour or so.
Shape into balls. Cut bacon in thirds.
Wrap and insert toothpick.
Cook at 375\u00b0 for 35 minutes.