GREENVILLE — Looking for a savory Thanksgiving dish? Here is a stuffing recipe that uses a pound of sausage, courtesy of Herald-Banner advertising director Rita Haldeman.
2 bags of Pepperidge Farm Bread Stuffing
3 Stalks of Celery
1 Box of Chicken Broth
1 Pound Loose Sausage
½ cup of Milk
3 tablespoons of Butter
Thyme, Sage, Poultry Seasoning, Salt and Pepper
In a large frying pan, melt 3T of Butter and add chopped onions and chopped celery. Sautee until soft and add loose sausage and continue sautéing until completely cooked.
Empty both bags of bread stuffing into bowl and add sausage, onions and celery.
Add two beaten eggs, ½ cup milk.
Season to taste with salt and pepper, thyme, sage and poultry seasoning.
Gradually add Chicken Broth until bread cubes soften and mixture is moist and holds together.
Spray large baking dish with Pam, add stuffing mixture in large chunks to allow for more even cooking. Cover with aluminum foil.
Bake at 350 degrees for one hour.