Thursday, November 22, 2007

Sausage Bread Stuffing

I am a huge bread fanatic! Anything that has bread with it, I'm all over it. So it's no surprise to find that one of my favorite dishes during Thanksgiving is the Stuffing. I absolutely love stuffing and I always look forward to having it when Thanksgiving comes around. And stuffing is so diverse that there is so many different combinations that can be thought up for stuffing!

For me, I always like meat in my stuffing. The traditional type is great and all, but honestly, it's kind of boring. To plain. I need a little bit more in it. Something to make it more special. And what I like to have in stuffing is little bite size pieces of delicious, sweet Italian Sausage! The two are just great together and make a really fabulous stuffing.

The stuffing was a complete hit for Thanksgiving and everyone, as well as I, very much enjoyed this stuffing. So soft and savory. It was very comforting. I wanted to add some broccoli into this stuffing, but we had a few broccoli haters at the house so I kindly didn't add any for this one. But, adding it would be delicious.


1 lb. hot italian pork sausage, casing removed
1 cup celery, chopped
1 cup mushrooms, sliced
1 3/4 cups chicken broth
1 (16 oz.) packet Pepper Farm Herb Stuffing
2 tbsp. fresh parsley

1. In a large skillet on medium-high heat, cook italian sausage until sausage is browned, stirring to separate the meat.

2. Add celery and mushrooms and cook until tender. Add broth and heat to a boil. Remove from heat.

3. Place stuffing and parsley in a large bowl. Pour broth mixture over stuffing. Mix lightly. Serve immediately or cover and keep warm in a 350 degree oven for up t0 30 minutes.


Deborah said...

I am a bread lover, too!! And sausage in the stuffing sounds amazing!

Anonymous said...

I am looking for a good side stuffing for the Christmas Ham. I think I will use this one as a basic and add chopped onions and red and yellow bell peppers to make it a little larger in taste for my family. I have never ever heard of Pepper Farm. Is this new ?

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