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SAUAGE AND HERB STUFFING Recipe

   
 

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     SAUAGE AND HERB STUFFING

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
4 T. OLIVE OIL
1 SMALL LOAF COUNTRY BREAD ABOUT 1 POUND
1 POUND SAUAGE CASING REMOVED
2 ONIONS
KOSHER SALT AND PEPPER
1 t. SAGE
FRESH PARSLEY ABOUT 1/2 C.
3 1/2 C. CHICKEN BROTH
 
Instructions
PLACE BREAD CUBES ON BAKING SHEET AND BAKE AT 400 15-20 MIN TILL GOLDEN BROWN. PUT INTO BOWL.
HEAT 1 T. OIL IN SKILLET OVER MED HEAT. ADD SAUAGE AND COOK BREAKING UP WITH SPOON TILL NO LONGER PINK. TAKE SAUAGE OUT ADD ONIONS AND 3 T. OIL,1 t. SALT 1/2 t. TO SKILLET COVER COOK STIRRING OCCASIONALLY UNTIL TENDER AND BEGINNING TO TURN GOLDEN. ADD SAUAGE AND SAGE COOK 3 MIN. REMOVE FROM HEAT ADD PARSLEY.
POUR BROTH OVER BREAD AND TOSS TILL NEARLY ABSORBED.ADD SAUAGE MIXTURE AND MIX WELL.
PUT IN GREASED 3 QT. BAKING DISH.BAKE AT 400 TILL GOLDEN BROWN AND CRISP 12-15 MIN.


Originally Submitted 11/2/2012





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