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    Stuffing: Hot Sausage Dressing


    Source of Recipe


    Cathleen's Kitchen

    List of Ingredients




    1 lb. hot good sausage
    7-10 stalks celery, chopped fine
    3 large onions, chopped fine
    1/2-3/4 cup, snipped fresh parsley
    1 lb. pkg. herb-seasoned stuffing mix, not cubes
    2 eggs
    Salt and pepper
    1 stick butter/margarine

    lots of snipped fresh sage & thyme, if available, or
    1-2 TBLsps. dried sage
    1-2 TBLsps. dried thyme
    Few shakes of poultry seasoning
    milk

    Recipe



    Saute sausage, breaking it up in small bits. Drain off fat and set aside. In large bowl, mix celery, onion, parsley, and stuffing mix. Beat eggs and add with fresh or dried herbs and seasonings. Add milk, blending a small amount at a time, until mixure is of dressing consistency. Fold in cooked sausage. Taste and correct seasonings. Put in containers to freeze (if making ahead of time) or in pottery dishes to bake as soon as the turkey-bird comes out of the oven to await carving. Bake 20 minutes at 350 degrees (size container determines time; don't let it dry out). Serves 8.

 

 

 

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