Sage Sausage Stuffing appears to be a favorite recipe for our readers and we do not want to disappoint but there are hundreds of recipes for sausage and we have found this one to be a great side dish for many of our chicken recipes.
This recipe was first introduced two years ago during Thanksgiving.
We used different ingredients then and it came out great.
We twisted up the ingredients and found a whole new taste.
We hope you enjoy, and BTW, as noted above this is a great side dish to serve whenever you have one of our great chicken recipes.
Chris & John
Place sausage in a large skillet and cook over medium heat using plenty of water to create a steam effect to cook the sausage.
What happens is the skin becomes delicate whereby the sausage will tend to seem skinless.
This also serves to help in removing any excess salt from the meat while cooking the sausage completely.
Remove the sausage from the pan keeping some water.
Chop the sausage into pieces.
Combine the butter, chopped celery and onion to the pan with the water and stir for approximately 5 minutes on medium heat.
Stir in the 2 cups chicken broth, add the sage and thyme and continue to stir until it is mixed.
Add the stuffing mix to the chopped sausage and mix then combine the chicken broth mixture together until thoroughly mixed.
Bake for 30 minutes @ 350 degrees.
Some casing on the sausage can remain.
Freeze the sausage and then let it thaw a bit. Take a sharp knife and slice the casing then peel it from the sausage.
Because the sausage is frozen a bit, the casing will pull off easily enough so that the sausage itself does not fall apart prior to sauteing.
Need more stuffing to serve? - Double the ingredients and round up with the exception of possibly the Onion (even sweet onions can have an over powering flavor).
Saute over a medium heat.