Monday, November 20, 2017

Sausage and Sage Stuffing - Thanksgiving Recipe

I posted this recipe a couple years ago but wanted to bring it back again because it's a great dish for Thanksgiving.  I'm not one to usually gorge on stuffing but I can't say the same of this variety.  #NoControl
My son, Adam, is making this for our Thanksgiving meal this Thursday.

Sausage and Sage Stuffing

Brown 1 lb. Bob Evans Sage Sausage in skillet.  Drain sausage.  Place one stick of butter in same frying pan with 1 medium diced onion and 2-3 stalks of diced celery.  Sautee for approximately 8-10 minutes.  Add 1 tsp. thyme and 1 1/2 tsp. sage.  Add sausage back in and saut√© for 2 minutes.

In large bowl, tear Italian or French bread into bite size pieces.  Add sausage mixture.  Pour in one 32 oz. box of chicken stock or broth.  Then mix in one beaten egg.

Spread everything out in a 13x9 greased pan and bake at 350 degrees for 1 hour, 10 minutes.



CindyWindy2003 said...

Looks delicious and yet so simple. Thank you for the recipe. I'm hungry just reading about it!

Janet W. said...

This sounds very easy to make and looks so delicious! Thanks for sharing!!

Julie Waldron said...

Thanks for sharing, I love stuffing! One of my favorite Thanksgiving memories is watching my Dad make the stuffing.

Kimberly M. said...

This looks so good but I have a hard time not getting indigestion from sage. I wonder if there were another spice I could substitute for the sage. Thank you for sharing this recipe. I may have to try it just to see if I could eat it without indigestion.

John Smith said...

That looks really good! I think sausage is great in things like or lasagna!

Lean said...

I have left over sausage in the freezer and this sounds like a great idea!