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.
urkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Prepare corn bread per package; cool and cube.<
Put celery, onion, carrots and 1/4 cup parsley in food processor.
Chop coarse.
Place butter in large frying pan and saute vegetables.
Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley.
Salt and pepper to taste.
Add chicken stock until moist.
Cook 20 minutes covered with tinfoil at 300\u00b0.
Remove foil last 10 minutes.
lace the cubed cornbread and bread stuffing mix into a large bowl
ooked through, breaking up bulk sausage with back of fork, about
until lightly toasted.
Place sausage in a large skillet over
he butter.
Add the sausage, onion, celery, garlic, sage, thyme
In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix.
Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.
Place ground pork breakfast sausage in a large, deep skillet.
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.
Put bread stuffing in a large bowl.
Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
Cover and cook on low-heat setting for 4 to 5 hours.
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
he same skillet, cook the sausage over medium-high heat until
killet, brown and cook crumbled sausage until no longer pink; Drain
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, fry the sausage and bacon until crisp and brown.
Remove sausage and cut into 1-inch pieces.
Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs.
Saute, stirring occasionally for 5 minutes.
Stir in bread cubes and chicken broth.
Season to taste with salt and pepper.
Place sausage in a large skillet. Cook
In a bowl, stir stuffing mix and soup mix.
Melt butter over medium heat.
Add pecans and saute.
Add pecans and butter, corn, water and orange juice to stuffing and toss.
Spoon into 2-quart casserole.
Cover.
Bake in a 350\u00b0 oven for 30 minutes or until heated.
Makes 10 to 12 servings.