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Sausage Stuffing

  • Preparation time
    60 min
  • Difficulty Easy
  • Number of servings
    8
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
  • Bread, cubed -- 12 cups
  • Butter, unsalted -- 1 stick
  • Onion, yellow, chopped -- 1 ea
  • Garlic, fresh, chopped -- 4 cloves
  • Chef-mate Country Sausage Gravy -- 2 cups
  • Chicken Stock -- 2 ½ cups
  • Egg, beaten -- 2 ea
  • Rosemary, fresh, chopped -- 1 Tbsp
  • Sage, fresh, chopped -- 1 Tbsp
  • Parsley, fresh, chopped -- 1/3 cup
  • Salt -- 1 tsp
  • Black Pepper -- ½ tsp
  • Cooking Spray
Preparation
  • 1
    Preheat oven to 350°F. Grease a 12x10 6-inch half hotel pan with cooking spray or butter.
  • 2
    In 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.
  • 3
    Meanwhile, place the bread cubes in a large bowl.
  • 4
    Add the cooked onion mixture to the bread cubes.
  • 5
    Fold in gravy, chicken broth, eggs, herbs, salt and pepper to bread and onion mixture. Adjust seasoning as needed.
  • 6
    Transfer to prepared baking dish and bake for 35-45 minutes, until the top is golden.
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