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.