Tuesday, November 19, 2013

Tasty Tuesdays - Pat's Sausage Stuffing

Sausage Stuffing

1 bag of stuffing mix (Pepperidge Farm or Arnold’s, etc.)
1 lb. Sweet Italian sausage
1 large Vidalia onion chopped into small pieces
2 stalks of celery chopped into small pieces
1 can of chopped water chestnuts
3/4 cup of chopped pecans
1 stick of melted butter
2 to 3 cups of chicken stock depends on how wet you want it

Put stuffing mix in large bowl. Remove sausage from casing. Crumble and brown sausage. Remove sausage with slotted spoon. Put in bowl with stuffing mix. Saute celery and onion in sausage grease. Remove onion and celery and add to bowl with stuffing mix. Drain water chestnuts then add to stuffing mix bowl. Add chopped pecans. Pour melted butter over stuffing mix. Pour in stock and mix well.

Stuff turkey. If you prefer dressing to stuffing, place it in a buttered casserole dish and bake in oven for an hour at 325 degrees.

This is a family favorite. When we are going elsewhere for turkey, my immediate family always asks for me to bring my sausage dressing.

Pat Sager
Copy Editor
Razor’s Edge Press

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