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    Sausage and Walnut Stuffing


    Source of Recipe


    Unknown

    List of Ingredients




    Sausage and Walnut Stuffing


    sweet butter
    2 1/2 c. chopped yellow onions
    and celery (about)
    1 lb. lightly seasoned bulk
    sausage (either sweet
    Italian sausage with
    casings removed or
    breakfast sausage with
    sage)
    1 pkg. Arnold Brick oven
    stuffing
    1 2/3 c. chicken broth
    2 tsp. dried thyme
    1 tsp. sage
    salt and freshly ground pepper
    1 1/2 c. chopped walnuts

    Recipe




    Saute crumbled sausage in 3 quart Dutch oven in 2
    tablespoons butter until thoroughly cooked.

    Drain sausage on paper towel and drain fat from pan. Lightly saute celery and onion in 2 tablespoons butter until soft and transparent.

    Add seasoned stuffing mix (bread cubes) and cook as directed (using chicken broth in place of water.).

    Coarsely chop walnuts and add to stuffing mixture. Stir in sausage.

    Season with thyme and sage. Salt and pepper to taste.

 

 

 


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