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Sausage Stuffing

Sausage Stuffing

This recipe goes with Orange-Glazed Cornish Hens

Southern Living NOVEMBER 1999

  • Yield: Makes 12 cups

Ingredients

  • 1 pound ground pork sausage
  • 3 small onions, chopped
  • 6 green onions, chopped
  • 4 celery ribs, chopped
  • 1 cup coarsely chopped walnuts, toasted
  • 1 (8-ounce) package herb-seasoned stuffing mix
  • 1 (16-ounce) package cornbread stuffing mix
  • 1 cup dry white wine or chicken broth
  • 2 (14 1/2-ounce) cans chicken broth
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt

Preparation

Cook first 4 ingredients in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well; return to pan.

Stir in walnuts and remaining ingredients.

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Sausage Stuffing recipe

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