A savory pork sausage dressing you're going to love!
Holiday Stuffing
-
Prep:
30 min. -
Cook:
1 hr. 20 min. -
Serves:
10
Recipes
Recipe tags: chicken base, moderate difficulty, side, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 bag | (14-ounce) unseasoned stuffing bread cubes |
| 1 roll | (16-ounce) regular pork sausage (may substitute with turkey sausage) |
| 1 Tbsp | extra-virgin olive oil |
| 1 pkg | (16-ounce) button mushrooms, stemmed, rinsed and coarsely chopped |
| ½ cup | finely chopped yellow onion (about 1 small onion) |
| 1 | large rib celery, rinsed, peeled and thinly sliced |
| ½ cup | coarsely chopped walnuts |
| ¼ tsp | poultry seasoning |
| ¼ tsp | garlic powder |
| 1 tsp | ground black pepper |
| 3½ cups | water |
| 2½ Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 Tbsp | butter (¼ cup) |
| 2 eggs |
Directions
-
1
Preheat oven to 350°F. Coat a large baking dish with cooking spray; set aside. Place bread cubes in a large mixing bowl.
-
2
Coat a large non-stick skillet with cooking spray, heat over medium-high heat.
-
3
Add sausage, cook and stir until sausage crumbles are done, about 15 minutes. Add sausage crumbles to bread cubes, stir to combine; set aside.
-
4
In the same non-stick skillet, add olive oil, heat over medium-high heat, add chopped mushrooms, cook and stir, about 15 minutes. Reduce heat to medium; add onion and celery, cook and stir an additional 3-5 minutes, remove from heat; add to bowl of bread cubes and cooked sausage, stir to combine.
-
5
Add walnuts, poultry seasoning, garlic powder and pepper to dressing mixture, stir to combine; set aside.
-
6
In a large sauce pan, over medium heat, add water, Chicken Base and butter. Heat and stir until base dissolves and butter melts. Pour evenly over dressing mixture, stir to combine.
-
7
In a small bowl, beat eggs; pour over dressing mixture, stir to combine. Place mixture into a prepared baking dish, bake until done, about 45 minutes.