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Italian Poultry Stuffing




Source of Recipe


Newspaper


Recipe Introduction


This is one of the few recipes I'm including in my collection that is not tried and true.... Thought it sounded really interesting and easy... I'll update when I make it!


List of Ingredients




1 pkg. Italian sausage, casing removed or 1 lb. Italian Sausage meat
12 slices or 1 1/2 pkg. New York Brand Texas Garlic Toast
1/2 c. butter
2 med. onions, chopped
2 c. celery, chopped
1 c. green pepper, chopped
1 tsp. rubbed sage
2 eggs, lightly beaten
2 c. chicken broth
salt and pepper

Recipe



Bake toast in a 425 degree oven for 10 minutes; cool and cut into 1 1/2" pieces. Transfer pieces to a bowl.Lower oven to 325 degrees. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet;set aside. In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mixture, garlic toast and sage. Add eggs and broth, toss gently. Salt and pepper to taste. Spoon into a buttered 3-4 qt. baking dish. Cover with foil and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.