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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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My wife developed this recipe from another, with some additions of her own, and it is one of my favorites. Ingredients:
1 lb ground pork breakfast sausage |
8 tablespoons unsalted butter |
3 medium celery ribs, diced |
8 ounces mushrooms, diced |
1 medium green pepper, diced |
3 cups reduced-sodium chicken broth, divided |
20 ounces pepperidge farm herb stuffing |
1/4 cup fresh parsley, chopped |
1/2 teaspoon sage |
1/2 teaspoon thyme |
1/4 teaspoon marjoram |
1/4 teaspoon rosemary |
1/8 teaspoon nutmeg |
1/8 teaspoon black pepper |
Directions:
1. In a large skillet, crumble and brown sausage.
2. Add butter and stir until melted.
3. Add celery, mushroom, and green pepper, stirring often for about 5 minutes.
4. Add about 1/2 cup of the stock to deglaze the pan; pour over the stuffing in a large mixing bowl.
5. Add remaining stock, parsley, sage, thyme, marjoram, rosemary, nutmeg and black pepper.
6. Mix by hand until well blended.
7. Use to stuff turkey, or place in a buttered baking dish, cover and bake as a side dish.
8. Remove the cover at the end to crisp up the top if you like.
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