Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 21, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Chicken
 
Pumpkin
 
Pork
 
Zucchini
 
Rhubarb
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Grandma Jean's Thanksgiving Dressing
Serves 8 to 10
Rate It:
You must login to rate
Courtesy of Five Bistro’s Bonnie Devoti
November 2013

INGREDIENTS

9 Tbsp. butter, divided, plus more, if needed
1 8-oz. box Stove Top Stuffing Mix for Turkey
1 cup chicken broth, plus more, if needed
1 14-oz. package of Pepperidge Farm Herbed Seasoned Stuffing
½ lb. fresh pork sausage
1 cup onions, chopped
½ cup celery, chopped
2 Tbsp. fresh Italian parsley, chopped
1 Tbsp. olive oil
1 cup mushrooms, sliced
4 eggs
1 cup cooked chicken or turkey, diced (optional)

PREPARATION


• Boil 1½ cups water and 4 tablespoons butter in a medium saucepan. Stir in the contents of the Stove Top stuffing mix pouch; cover. Remove from heat. Let stand 5 minutes. Fluff with a fork and set aside.
• In a separate saucepan, melt 5 tablespoons butter over medium-high heat. Remove from heat. Add 1 cup chicken broth, 1 cup water and Pepperidge Farm stuffing mix to the saucepan and mix lightly.
• In a large bowl, combine the two prepared stuffing mixes and set aside.
• In a large skillet over medium heat, cook the pork sausage, crumbling it as it cooks. When sausage is nearly cooked, add the onions, celery and parsley. Saute until the onions are soft and translucent. Add up to 4 tablespoons butter if the mixture seems too dry. Add the pork mixture to the stuffing mixture.
• Warm the olive oil in the skillet. Add the mushrooms and saute lightly. Stir mushrooms into the stuffing mixture.
• In a separate bowl, beat the eggs. Add the eggs to the stuffing mixture, along with the diced chicken, if using. Combine well. Consistency should be mushy, but not too wet.
• Spray a 9-by-13-inch serving dish with cooking spray. Transfer stuffing mixture to the dish and spread evenly. (If not cooking the same day, cover tightly and refrigerate, but bring to room temperature before baking.)
• Preheat the oven to 325 degrees.
• Bake, covered, 45 minutes. Remove the cover and check stuffing for moistness. If it is too dry, add ¼ cup warmed chicken or turkey broth. Bake, uncovered, 15 to 20 minutes longer.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004