Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5907/
Sausage Stuffing
Customer Rating:
1 Ratings 2Comments
Yield: Serves 8 to 10. Stuffs a 12 lb. turkey
Ingredients
| 1 | pkg. | (8 oz.) Bob Evans Farms Savory Sage or Original Sausage Roll | |
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| 1/2 | cup | margarine or butter | |
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| 1-1/2 | cups | chopped onions | |
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| 1 | cup | chopped celery | |
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| 4 | cups | dry bread cubes | |
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| 1 | pkg. | (7 oz.) cornbread stuffing mix or 1 (8x8) pan cornbread, crumbled | |
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| 1-1/2 | cups | toasted pecans*, broken | |
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| 1 | egg, beaten | ||
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| 1 | Tablespoon | instant chicken bouillon | |
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| 1 | Tablespoon | poultry seasoning | |
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| 1/4 | teaspoon | pepper | |
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Directions:
1. In large skillet, crumble and brown sausage; remove from skillet. Drain.
2. In same skillet, melt margarine. Add onions and celery; cook until tender.
3. In large bowl, combine all ingredients with sausage; mix well.
4. Stuff turkey loosely with stuffing immediately before roasting. Roast turkey as directed on wrapper.
5. Spoon remaining stuffing into greased baking dish. Bake at 325 degrees F. for 45 to 60 minutes or until hot. Refrigerate leftovers.
*To toast pecans:
Preheat oven to 350 degrees F. Spread the pecans evenly on a baking sheet and toast for 8 to 10 minutes.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5907/
Customer Comments
Linda R Granger, IN
“Needs more liquid to hold it together. ”
Cecelia C Milwaukee, Wi
“I like the idea of sausage. What gave the recipe something different was the nuts.”
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