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Sausage Stuffing | Bakewell Junction
Hi there. If you’re like me and you’re making a big meal for a holiday or any special occasions, you prefer eating the appetizers, sides and desserts rather than the main meal. The picture doesn’t do this dish justice and quite honestly I don’t know how to make it better. I don’t like gravy on my stuffing but you could always add it if you like.
The last few gathering I’ve had this Sausage Stuffing as a wonderful side dish. My sister-in-law has been making this recipe for longer than I’ve known her (at the risk of dating myself, I won’t go into how long that’s been). She gladly gave it to me and now I’m sharing it with you. The recipe uses a store bought stuffing mix but you can substitute a homemade stuffing also. This stuffing recipe is so good you’ll be going back for seconds and thirds.
Yield: 12 servings Cook Time: 45 minutes
- 1 1/2 to 2 pounds removed from casing and crumbled
- 1 pound of your favorite stuffing package (it’s difficult to find a full 1 pound package, so a 14 ounce one will work)
- 20 to 30 ounces chicken canned broth (I generally start with 2 15 ounce cans and add a couple of ounces of water if I need it)
- 1 small or 1/2 medium onion, chopped
- 2 celery stalks, finely chopped
- 2 minced garlic cloves (optional – I skip this ingredient)
- 2 tablespoons butter, sliced in to 8 thin pats
- 1/2 teaspoon salt
- 1 tablespoon oil (optional)
Step 1: Brown sausage with oil, if using, in a large sauce pan. The last time I made this I used the broiler to brown the sausage. Turn the sausage crumbles so the pieces brown on all sides.
Step 2: Add the onion, celery and garlic, if using, and saute a bit longer. Remove the mixture from the heat and let cool a bit.
Step 3: In a half size steam tray pan or a lasagna pan, add the stuffing mix and sausage. Mix to distribute sausage throughout the stuffing mix. Add chicken broth and mix to moisten throughout. If you need a little more liquid, add an ounce or two of water. Spread mixture evenly in the pan and place the butter pats on top of the mixture. Cover with aluminum and bake in a pre-heated 350 degree oven for about 45 minutes to 1 hour. About halfway through cooking, remove the aluminum covering to allow the stuffing to brown on top. Serve warm.
Tips: This stuffing is delicious cold out of the fridge or as warmed leftovers. Also, you can prepare the stuffing the day before up to covering with aluminum foil and then store in the fridge until you’re ready to bake for the special meal.
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