| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sausage, Stuffing |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bulk Italian sausage |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 3/4 |
c |
Chopped celery |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
c |
Unseasoned stuffing croutons or dry, bread crumbs |
| 2 1/2 |
c |
Chicken broth; (2 1/2 to 3) |
INSTRUCTIONS
In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and
onion; saute 2-3 minutes or until onion is tender. Stir in poultry
seasoning, salt and pepper. Transfer to a large bowl; add croutonsand
enough broth to moisten. Place in a greased 2 quart baking dish. Cover and
bake at 350 F. for 30 minutes. Uncover and bake for 10 minutes more.
Submitted by: Ken Churches, San Andreas, CA MC formatting by
bobbi744@sojourn.com By Roberta Banghart <bobbi744@sojourn.com> on Mar 04,
1997
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 32
Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@mnsinc.com> on
Oct 11, 1997
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