TRADITIONAL BREAD STUFFING W/SAUSAGE
- 2 (1 lb.) loaves of day old white bread, torn into small pieces
- 1 pound ground pork sausage
- 1 1/2 teaspoons sage seasoning mixture
- Salt & pepper to taste
- 2 eggs
- 1 cup chicken broth
- 1 tablespoon butter
- 6 stalks, chopped celery
- 2 onions, chopped
Crumble sausage into a large skillet and cook over medium heat until thoroughly browned. Drain and set aside.
Melt the butter in a large saucepan, add celery & onions and cook until tender. Combine cooked sausage, celery and onions in a large bowl with bread pieces, sage, salt & pepper.
(For variations, add 1/2 cup raisins, nuts, mushrooms or apples)
Beat eggs in a small bowl and pour into the sausage mixture. Add broth until mixture is moistened but not too wet.
Bake at 350 degrees for 30 minutes or until lightly browned.
This recipe makes 6 - 8 servings. It is so flavorful, you will want to double the recipe for second helpings!
WILD RICE AND WATER CHESTNUT STUFFING
- 2 cups fresh sliced mushrooms
- 2 cups diced celery
- 1 cup chopped onion
- 4 cups cornbread stuffing mix
- 1 cup chopped water chestnuts (6 oz.)
- 1 tablespoon poultry seasoning
- 2 1/4 cups chicken stock
- 1/4 cup wild rice
- 4 tablespoons butter
In a medium saucepan, mix the chicken stock and wild rice. Bring to a boil then reduce heat and simmer until the wild rice is tender. Melt the butter in a large skillet and add the mushrooms, celery & onion. Cook until onions are transparent.
In a big bowl, mix the cornbread stuffing and poultry seasoning. Add the rice and vegetables and stir well. Mix in the sliced water chestnuts and stir until well combined with other mixture. Use to stuff a 10-pound turkey or place in a casserole dish & bake at 325 degrees for 25 minutes or until lightly browned.
Use chicken stock to moisten leftover stuffing for reheating.