Sausage Stuffing

READY IN: 1hr 35mins
Recipe by ChefCrittersMom


Top Review by AZPARZYCH

This is a really good stuffing recipe! I am not usually a fan of stuffing with a lot of 'stuff' in it; I usually only add celery and onions but this was good. I like the use of the fresh herbs, they gave it a lighter/fresher taste. The only change I would make is to use craisins rather than the dried cherries but only because I am not a fan of cherries in general; DH thought they were great in the stuffing. Made for 2012 Spring PAC.

Ingredients Nutrition


  1. Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
  2. Preheat oven to 350°F.
  3. Transfer sausage with a slotted spoon to a large bowl.
  4. Discard sausage fat in pan.
  5. Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
  6. Add to sausage, along with herbs and croutons.
  7. Mix to cobine.
  8. In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
  9. Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary.
  10. Transfer stuffing to a baking dish and cover with foil.
  11. Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.

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