Rachael's Sausage Stuffin' |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is one of Rachael Ray's recipies. My husband clipped it out of the paper and asked me to make it for Thanksgiving. I was glad that I did! It is very easy and very good! (It can be made 2 days ahead and just thrown in the oven for 45 minutes before the turkey comes out.) Ingredients:
1 lb bulk sausage |
2 medium onions, chopped |
6 stalks celery, finely diced |
salt and pepper |
2 cups chicken broth |
1/4 cup fresh flat-leaf parsley, chopped |
1 tablespoon poultry seasoning |
8 cups seasoned stuffing mix |
Directions:
1. Heat a skillet and add the sausage, crumbling it into small bits as it cooks.
2. Add onion and celery and saute. Brown sausage lightly. Season with salt and pepper to taste - go easy.
3. Add broth, parsley and poultry seasoning and bring to a bubble.
4. Add stuffing mix and combine until liquid is absorbed. Grease a flat pan and form a rounded loaf out of stuffing mixture. Cover and refrigerate until ready to bake.
5. Bake at 350 with turkey until crispy on top and warm through, 35 - 45 minutes.
6. Loosen with long, skinny spatula and slide over to warm serving platter.
7. Can be garnished with fresh whole cranberries nestled in leafy kale along the rim of the platter.
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