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Sausage Stuffing for Thanksgiving Recipe

   
 

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      Sausage Stuffing for Thanksgiving

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3/4 pound of Italian sausage
1 large loaf of crusty french bread
1-double batch pan of cornbread (9 by 13 pan)
2 cups diced celery
2 cups diced onion
2 diced granny smith apples
1 stick butter
2 tsp. fresh rosemary (optional)
 
1/2 tsp. dried sage
1/2 tsp dried thyme
32 oz. chicken stock
1/2 cup half and half
salt
pepper
1/4 cup fresh parsley

Instructions
Chop all the different breads in 1 inch cubes. Leave on counter overnight to dry out. Can put kitchen towel on before going to bed. The next day melt butter in large skillet. When almost melted add apples,onion and celery. Cook until onion is almost translucent. In a separate skillet cook sausage until browned and let drain on paper towels.
Mix herbs into celery mixture and add chicken stock; bring to a boil. Turn off heat and add half and half. Stir together well. In a big bowl toss the bread cubes gently. Then add sausage and gently mix. Ladle the celery/stock mixture over the bread and sausage. Gently mix.
Pour into greased baking dish and bake at 375 for 20 to 25 minutes.


Originally Submitted
11/14/2010





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