Sausage Stuffing

Recipe from

Oxmoor House


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.

Arkaquah Valley Inn, Blairsville, Georgia,

Oxmoor House

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note