Spicy Stuffing
From otterpond 10 years agoIngredients
- 3 Italian sausage links shopping list
- 6 cups chicken stock shopping list
- 2 14oz bags of Pepperidge Farm herb Seasoned Stuffing shopping list
- 1 cup diced celery shopping list
- 1 cup diced onion shopping list
- 1 cup diced baby portabello mushrooms shopping list
- 1 tbsp poultry seasoning shopping list
How to make it
- Remove the sausage from the casing, crumble and brown in a large pot. Remove the sausage to a bowl with a folded paper towel in the bottom and allow to drain.
- In the oil from the cooked sausage, saute the celery, onions. Add the mushrooms when the celery and onions are just starting to soften. Get the mushrooms started then pour in the chicken stock and bring it up to a simmer.
- Remove the pot from the heat and add the stuffing mix. Toss it well and add in the drained sausage. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
- Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.
- You can prepare this a day ahead of time as it does the final heat in the oven.
People Who Like This Dish 4
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