| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | A, H, K, N, T | 12 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Bulk sausage |
| 3 | c | Onions, minced |
| 2 | c | Celery, minced |
| 6 | Cloves garlic, minced | |
| 8 | c | Stale bread cubes |
| 14 | Toasted dayold white bread | |
| torn | ||
| 1 | T | Fresh sage, minced |
| 2 | t | Fresh thyme, minced |
| 1/2 | c | Parsley, minced |
| Salt and pepper | ||
| 1 1/2 | c | Chicken stock |
INSTRUCTIONS
Heat oven to 325 degrees F. Butter a large baking dish. Heat sausage over medium heat in a large, deep skillet, stirring occasionally, until no longer pink, about 10 minutes. Transfer sausage to a large bowl with a slotted spoon. Add onions, celery and garlic to skillet; cook, stirring occasionally, until softened, 7 to 10 minutes. Spoon vegetables into bowl with sausage and add remaining ingredients, tossing to combine well. Add just enough stock to moisten stuffing mixture. Pack stuffing mixture into casserole, cover with foil and bake 40 minutes. Remove foil and continue baking, 20 minutes until golden brown. Yield: 12 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 99
Total Fat: 11g
Cholesterol: 42.3mg
Sodium: 350.3mg
Potassium: 296.4mg
Carbohydrates: 6.2g
Fiber: 1.2g
Sugar: 2.6g
Protein: 10g