SausageStuffing

A New Twist to Stuffing

Sausage Sage Stuffing

The are tons of SausageStuffing recipes on the web, but nothing comes close when it comes to finding one then adding your own twist to make it special.

This recipe was first introduced last year during Thanksgiving. We used different ingredients then and it came out great.

This year we twisted the indgredients and found a whole new taste.

We hope you enjoy, and BTW, this is a great side dish to serve whenever you have one of our great chicken recipes.

Enjoy!

Chris & John

• 1/2- Lb - Sweet Italian Sausage (preferably from your favorite butcher shop).
• 1/2 Cup Chopped Sweet Onion
• 1/2 Cup Chopped Celery
• 1/4 Cup butter, melted
• 8 Oz Unseasoned Stuffing Mix
• 2 Cups Chicken broth/stock
• 1 ½ Tsp Ground Sage
• ½ Tsp Ground Thyme

Preparation

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.

Find a Dish to Serve Your SausageStuffing.

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