| 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 |
ts |
Dried poultry seasoning; crumbled |
| 1 |
ts |
Dried rubbed sage |
| 1/2 |
ts |
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
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