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    You are in: Home / Recipes / Pumpernickel Sausage Stuffing Recipe
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    Pumpernickel Sausage Stuffing

    Pumpernickel Sausage Stuffing. Photo by Motley Oklahoman

    1/2 Photos of Pumpernickel Sausage Stuffing

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Motley Oklahoman's Note:

    I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
    2. 2
      Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).

    Ratings & Reviews:


    Nutritional Facts for Pumpernickel Sausage Stuffing

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 191.7
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 3.7 g
    Cholesterol 86.6 mg
    Sodium 345.6 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 3.5 g
    Sugars 1.2 g
    Protein 6.8 g

    The following items or measurements are not included:

    chicken-apple sausages

    multi-grain saltine crackers


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