2-In-1 Gravy and Sausage-Stuffed Stuffing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Another recipe by Aaron McCargo Jr. Original recipe recommends Bob Evans sausage. Ingredients:
8 ounces spicy sausage |
2 1/4 cups canola oil, divided (1/4 cup) |
1 cup all-purpose flour, divided |
3 cups low sodium chicken broth |
1 (6 ounce) box chicken flavored bread stuffing mix, made according to box instructions |
1 tablespoon fresh parsley, chopped (plus more for garnish) |
1 tablespoon fresh thyme, chopped |
2 tablespoons scallions, chopped |
Directions:
1. Heat a large skillet over medium heat and drop dime-sized balls of sausage inches Cook until golden brown (12-15 minutes). Remove from pan and set aside.
2. Add the 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to creat a roux; cook for another 3-4 minutes.
3. Slowly add the chicken stock, stirring as you pour. Bring to a simmer. Continue stirring until it thickens (6-8 minutes).
4. In a separate saucepan, heat 2 cups of canola oil on medium-high heat (350 degrees).
5. In a large bowl conbine the stuffing, parsley, thyme, and scallions. Take a tablespoon of stuffing and wrap it around a sausage ball, covering completely. Set aside.
6. When done, dredge balls in remaining 1/2 cup of flour then carefully drop them into the hot oil and fry until golden brown (2-3 minutes).
7. Remove from oil and drain on paper towels.
8. Turn off heat to the gravy and add the fried stuffing balls. Stir gently to coat; then transfer to a serving bowl.
9. Garnish with chopped parsley.
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