Corn And Herb-bread Sausage Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Bulk pork sausage |
| 2 | c | Chopped celery |
| 2 | c | Chopped onion |
| 5 | c | Corn bread stuffing mix |
| about one 12-ounce | ||
| package | ||
| 5 | c | Herbed-bread stuffing mix |
| 1 | t | Dried poultry seasoning |
| crumbled | ||
| 1 | t | Dried rubbed sage |
| 1/2 | t | Pepper |
| 3 | c | Canned low-salt chicken |
| broth |
INSTRUCTIONS
Preheat oven to 350F. Butter 13x9x2 glass baking dish. Saute first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer. Makes about 12 cups. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1357
Calories From Fat: 812
Total Fat: 89.9g
Cholesterol: 331.1mg
Sodium: 5078.2mg
Potassium: 2906mg
Carbohydrates: 42.2g
Fiber: 9.9g
Sugar: 20.6g
Protein: 90.2g