Blackthorne's Sausage and Mushroom Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For Thanksgiving Ingredients:
9 ounces turkey bratwurst |
1 cup shiitake mushrooms, sliced |
1 cup white mushrooms, sliced |
1 cup portabella mushrooms,sliced |
1 medium onion, chopped medium |
1 1/2 cups green onions, sliced |
2 1/4 cups chicken broth |
1 1/2 cups celery, sliced thin |
397 grams pepperidge farm cubed stuffing (1 14 oz. package) |
4 tablespoons rubbed sage |
1 tablespoon garlic powder |
24 grams raw european chestnuts; shelled, peeled, and minced fine |
Directions:
1. Skin turkey bratwurst and brown, crumbling as it cooks. Make sure it is cooked through.
2. Put chicken broth into large pot; add white onion and celery and simmer. Add sage and garlic powder.
3. When the vegetables are still crispy, but slightly translucent, turn off the heat and add the mushrooms and green onions.
4. Add the stuffing, fluffing constantly to get even moisture distribution.
5. Add browned sausage and chestnuts.
6. Allow stuffing to cool in refrigerator.
7. Stuff turkey and cook according to directions.
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