Sausage Stuffing

Oxmoor House

Makes 4 cups


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7 white bread slices
1 pound bulk pork sausage
1 large onion, finely chopped
3 celery ribs with leaves, finely chopped
1 cup chicken broth
1 tart apple, diced
1 teaspoon poultry seasoning


Remove crusts from bread slices. Cut bread into cubes.

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Add onion and celery, and cook until tender. Remove from heat; stir in bread, broth, apple, and seasoning.

Created date

May 2007