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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This moist hearty stuffing is nicely seasoned with sausage, sage and fresh mushrooms, writes field editor Betty Sitzman from Wray, Colorado. Sometimes I use it to stuff the bird...and other times I bake it separately. Ingredients:
1/2 pound bulk pork sausage |
1 medium onion, chopped |
2 celery ribs, chopped |
1 cup sliced fresh mushrooms |
2 teaspoons canola oil |
6 cups cubed day-old bread |
1/2 cup slivered almonds, toasted |
1/2 cup chicken broth |
1/4 cup butter, melted |
1/4 cup minced fresh parsley |
1/4 cup egg substitute |
2 teaspoons rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet over medium heat, cook the sausage, onion, celery and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat.
2. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 6 servings.
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