Wednesday, November 30, 2011

Easy Sausage Stuffing

What I like best about stuffing is the top part that gets all crunchy!  Don't get me wrong, I eat all of the stuffing. Its just that the crispy topping is just so yummy!  For the past nine years I have been making a variation of this stuffing recipe.  Not much really changes, sometimes I use fresh herbs and other times I use dried.  If my kids are going to eat it then I leave out mushrooms and  I will cook the onions and celery in a bit of butter before adding to the stuffing. Sometimes I add dried cranberries, too.  The bread is pretty much whatever I find I have on hand.  This time I used a whole grain bread but it works great with sour dough, rye, whole wheat or even the cheapie white bread you get at the grocery store. I have used this inside a turkey but mostly I make it on the side because I like to stuff my turkey with fresh herbs and lemon.  Besides, I get more of the crunchy topping when its cooked separately!
Sausage Stuffing
2 pounds bread, cut into chunks
1 package Jimmy Dean Sage Sausage
1 medium onion, diced
3 stalks celery, diced
8 ounces fresh mushrooms
1/4 cup chopped fresh parsley
3 stems of fresh thyme, leaves removed
1 sprig of rosemary, chopped
1 can (14 1/2 ounce) Swanson Chicken broth  ( or use your own homemade broth)

Cook and drain sausage, crumble.  In large pot add sausage, cubed bread, onions, celery and seasonings; stir until evenly moistened.
Bake at 325 degrees F or 30 minutes covered.  Uncover and bake 15 minutes more

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