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Sausage and sage stuffing

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Ingredients

  • 1/2 cup butter
  • 8 cup celery ribs, chopped
  • 1 cup large onion, peeled and chopped
  • 2 pound sage pork sausage; block of sausage, not links
  • 1 loaf white square sandwich bread

Preparation

Baking Directions:

Place bread slices on cookie sheet and broil both sides until slightly toasted.

Cut into small cubes.

Put aside cooked chunks of sausage in large saucepan.

Drain the fat and set sausage aside.

In sauce pan melt the 1/2 cup of butter over medium heat.

Add celery and onion and sauté 10-15 minutes until vegetables are softened.

In a separate casserole bowl combine the vegetable mixture, cooked sausage and bread cubes.

If the mixture seems dry, slowly add another 1/2 cup melted butter, or a little water or chicken broth.

You want the mixture moist, not soaked.

Season and mix with the 1/2 container of sage, salt and pepper.

Mix thoroughly and use your hands, but try not to crush the bread cubes.

Cover and place in refrigerator overnight.

Bake at 350 degrees for 20 minutes.