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    Peggy
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    Sausage Stuffing for 50

    5 loaves day old white bread, cubed (can use half whole wheat bread)
    5 lbs. pork sausage, bulk, crumbled, cooked and drained
    2-1/2 cups chopped celery
    1 medium onion, finely chopped (about 1/2 cup)
    2 lbs. butter or margarine
    3 3/4 – 4 1/2 cups chicken broth (canned is ok) divided
    1 tablespoon salt
    2 teaspoon sage
    1-1/2 teaspoon pepper
    1 teaspoon dried thyme
    1 teaspoon celery salt
    1 teaspoon poultry seasoning
    1 teaspoon seasoned salt

    Toss the bread cubes with the cooked sausage meat and set aside. In a saucepan over medium heat, saut? celery and onion in butter until tender. Remove from the heat. Stir in 3 3/4 cups broth and seasonings mixing well. Pour over bread mixture, tossing gently. Add desired amount of remaining broth. Divide evenly between 4 greased 3 quart pans (9 x 13), cover and bake at 325 degrees for 1 1/4 hr. uncover and bake 15 minutes longer or until heated through.

    Serves 50.

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