Saturday, October 17, 2009

SAUSAGE STUFFING



1/4 cup butter or margarine
2 large stalks celery, chopped
1 large onion, chopped
15 slices bread, cubed
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper
1 lb pork sausage

1. Melt butter over medium heat. Cook celery and onion in butter, stirring occasionally, until tender.

2. Cook sausage over medium heat until no longer pink.

3. Toss celery mixture and remaining ingredients.

4. Bake for 35 to 40 minutes at 350.

* Can substitute 1/8 cup of butter with 1/8 cup sausage drippings

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