Turkey Stuffing
| 1 lb |
bulk italian sausage |
| 1 lb |
seasoned croutons |
| 8 oz |
celery, diced |
| 6 oz |
yellow onions, chopped |
| 1/4 cup |
parsley, chopped |
| 2 |
fresh eggs |
| 1 quart |
chicken broth |
| 6 oz |
sliced olives |
| 2 tablespoons |
poultry seasoning |
| 4 oz |
unsalted butter |
Preheat oven to 350 degrees.
Brown the Italian sausage, drain and set aside. In a skillet, melt about 2 oz butter and cook the celery and onions until slightly clear. Add the chopped parsley, poultry seasonings and mix thoroughly.
Place the croutons in a large mixing bowl. Pour the celery-onion mixture over the top of the croutons. Add the olives. Crack in the eggs and lightly stir, mixing the with the croutons. Add the Italian sausage and the chicken broth and continue to mix.
Wipe the inside of a casserole dish with butter, fill with the stuffing mixture and cover. Back for 20 minutes. Uncover and drizzle the remaining butter over the top of the mixture and brown for another 10 minutes.
We suggest you double this recipe - it makes great leftovers! |
