2 in 1 Gravy and Sausage-Stuffed Stuffing (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
8 -ounce pack spicy sausage (recommended: bob evans) |
2 cups canola oil, plus 1/4 cup |
1 cup all-purpose flour, divided |
3 cups chicken stock |
1 (6-ounce) box chicken flavored bread stuffing mix (made according to package instructions) |
1 tablespoon chopped parsley leaves, plus more for garnish |
1 tablespoon chopped thyme leaves |
2 tablespoons chopped scallions |
Directions:
1. Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.
2. After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
3. In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
4. In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside
5. Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve.
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