Sausage Stuffing
Onions, celery and garlic are cooked and mixed with MINOR’S® Chicken base, CHEF-MATE® Country Sausage Gravy, herbs, eggs, diced bread and baked.
Ingredients
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Bread, cubed -- 12 cups
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Butter, unsalted -- 1 stick
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Onion, yellow, chopped -- 1 ea
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Garlic, fresh, chopped -- 4 cloves
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Chef-mate Country Sausage Gravy -- 2 cups
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Chicken Stock -- 2 ½ cups
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Egg, beaten -- 2 ea
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Rosemary, fresh, chopped -- 1 Tbsp
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Sage, fresh, chopped -- 1 Tbsp
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Parsley, fresh, chopped -- 1/3 cup
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Salt -- 1 tsp
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Black Pepper -- ½ tsp
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Cooking Spray
Preparation
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1Preheat oven to 350°F. Grease a 12x10 6-inch half hotel pan with cooking spray or butter.
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2In a medium saucepot, melt butter. Once melted, add chopped celery and onion. Cook until the onion is translucent, and the celery is tender, about 5-7 minutes. Once tender, add the chopped garlic and cook 1 minute, until fragrant.
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3Meanwhile, place the bread cubes in a large bowl.
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4Add the cooked onion mixture to the bread cubes.
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5Fold in gravy, chicken broth, eggs, herbs, salt and pepper to bread and onion mixture. Adjust seasoning as needed.
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6Transfer to prepared baking dish and bake for 35-45 minutes, until the top is golden.
Components
