SKILLET SAUSAGE DRESSING
1 (1-inch thick) slice fresh breakfast sausage
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped mushrooms (optional)
1/4 cup grated carrot
1 small clove garlic, minced
1 1/2 cups reduced sodium and fat chicken broth
1/4 teaspoon sage
1 1/4 cups Stovetop chicken stuffing mix
In skillet, cook sausage, celery, onion, mushrooms, carrot and garlic until meat is no longer pink, breaking up larger pieces as it cooks; drain.
Stir in broth and sage; bring to boiling. Stir in stuffing mix. Cover; remove from heat; allow to stand 5 minutes. Add more broth if needed to desired moistness.
Fluff with fork and serve.
Makes 4 to 6 servings
Source: The Charleston Gazette, November 15, 2006
1 (1-inch thick) slice fresh breakfast sausage
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped mushrooms (optional)
1/4 cup grated carrot
1 small clove garlic, minced
1 1/2 cups reduced sodium and fat chicken broth
1/4 teaspoon sage
1 1/4 cups Stovetop chicken stuffing mix
In skillet, cook sausage, celery, onion, mushrooms, carrot and garlic until meat is no longer pink, breaking up larger pieces as it cooks; drain.
Stir in broth and sage; bring to boiling. Stir in stuffing mix. Cover; remove from heat; allow to stand 5 minutes. Add more broth if needed to desired moistness.
Fluff with fork and serve.
Makes 4 to 6 servings
Source: The Charleston Gazette, November 15, 2006
MsgID: 3154178
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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