Stuffing/Dressing
Recipe courtesy of Dave Hoffman
INGREDIENTS:
1 LARGE ONION DICED
1 CUP CELERY CHOPPED
1 (OR 2) APPLES CHOPPED
1 CUP RAISINS
1 LB. JIMMY DEAN PORK SAUSAGE
2 CUPS LOW SODIUM CHICEN BROTH/STOCK
1 STICK BUTTER
1LB. BREAD CRUMBS POULTRY SEASONING (NOT MUCH!)
DIRECTIONS:
GENTLY BROWN THE SAUSAGE, ADD THE VEGGIES. SWEAT ‘EM.
WARM THE BROTH/STOCK IN A SAUCEPAN. ADD RAISINS, APPLES, & BUTTER (UNTIL IT IS MELTED).
COMBINE INCREDIENTS, ADDING POULTRY SEASONING TO TASTE.
PLACE MIXTURE INTO 2 BOWLS: A CASSEROLE DISH FOR THE DRESSING (TO BAKE IN THE OVEN ALONGSIDE THE BIRD) ANY OLD GLASS BOWL WILL DO FOR THE STUFFING, AS IT WILL BAKE INSIDE THE BIRD. |
