The Pioneer Woman Tasty Kitchen
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Sausage Stuffing with Fresh Herbs

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Level: Easy

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Description

This Sausage Stuffing recipe is made easy with unseasoned pork sausage, dried bread cubes, sauteed onions, celery and garlic and a perfect blend of fragrant fresh herbs. It comes together quickly and bakes to perfection in about thirty minutes. It is delicious served with roasted turkey, pork or chicken.

Ingredients

  • 1 pound Pork Sausage
  • ½ cups Unsalted Butter
  • 1  Medium Onion, Finely Chopped
  • 3 stalks Celery Finely Chopped
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Fresh Chopped Parsley
  • 1-½ teaspoon Fresh Chopped Rosemary
  • 1 teaspoon Fresh Chopped Sage
  • 1 teaspoon Fresh Thyme
  • 2  Large Eggs
  • 8 cups Dried Bread Cubes
  • ½ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper
  • 1-¾ cup Chicken Stock (see Notes)

Preparation

Preheat oven to 350 degrees.
In a large skillet over medium heat, brown the sausage. When sausage is almost browned, add butter, onion and celery. Cook for an additional 3–4 minutes. Add garlic, parsley, rosemary, sage and thyme. Cook for 30 seconds, stirring constantly.

Add eggs to a large bowl and beat them lightly. Add dried bread cubes, cooked sausage and vegetable mixture, salt, pepper and chicken stock. oss to coat and spoon into lightly greased casserole dish. Bake for 30 minutes.

Notes:
• Add stock about 1/2 cup at a time until lightly moistened. You can always add more but you cannot take it back.
• For an added touch, turn the broiler on low for the last 1–2 minutes of cooking to lightly brown the top. Stay close by and monitor as I have always found broilers unpredictable.

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