Post by marlaoh on Nov 4, 2004 10:14:31 GMT -6
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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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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