THANKSGIVING FEAST SAUSAGE-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 Brickoven 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
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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