Preheat oven to 400\u00b0F. Grease a 9x9 inch baking dish.
Melt butter in a large frying pan over medium heat. Cook celery, onion and sausage for 6-8 mins, or until softened. Add garlic and cook for 30 seconds. Transfer to a bowl. Add parsley, seasoning mix, chestnuts, cranberries and bread. Whisk together egg and broth then pour over bread mixture and stir to combine. Season. Transfer to prepared pan, cover with foil and bake for 35 mins. Remove foil and bake for another 5 mins.
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.
mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
Melt butter in large skillet.
Add onions and cook over medium heat until soft.
Remove from heat and pour into bowl; add chestnuts.
Cook sausage in same skillet until brown, breaking up with a fork.
Remove most of the fat.
Add sausage to chestnut mixture.
Add remaining ingredients and toss lightly.
Makes about 5 (1/2) cups.
il and add the turkey sausage removed from the casings. Cook
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Brown the sausage meat in a large skillet
o cool.
Crumble the sausage meat into a large skillet
large skillet cook beef, sausage, onion, and celery till meat
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
et rest.
Press leftover stuffing into a sprayed 9-inch
50 degrees F. Saute the sausage. In a large pan on
Fry sausage slightly; do not drain.
Add remaining ingredients. Mix. Stuff a 2 1/2 pound pheasant.
Double recipe for 5 pound chicken or duck.
ver medium heat. Stir in sausage, onions, and celery. Cook until
1. Saute onions, apples and celery, until soft, butter over low heat. Set aside to cool.
2. Combine stuffing mix, chopped chestnuts, onion/celery/apple mix.
3. Mix in broth ( or water if using as in-turkey stuffing) and gently toss.
4. If baking in the turkey ( water used)-stuff as usual. If you are baking ( broth used) the stuffing in a casserole then bake for about 30-45 minutes or until done.
eat, brown both pounds of sausage. When cooked, add chopped onions
Brown sausage in large skillet over medium
ish.
In skillet, brown sausage until just about cooked through