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"A mixture of breads such as sourdough, multigrain, whole wheat, or pumpernickel makes for a great stuffing," Rhee told BI. However, no matter what bread you choose, make sure it's slightly dried ...
To make this a stuffing vegetarian, leave out the turkey, bump up the quantity of mushrooms and use vegetable broth instead of chicken. Al Roker's Sausage and Chestnut Cornbread Stuffing by Al Roker
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Heat 2 tablespoons butter in the skillet. Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Stir in the broth and remaining butter and heat to a boil. Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly.
In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...
Preheat oven to 350 degrees. Step 1. Remove chicken sausage from casings. In a medium pan, cook sausages until no longer pink. As they cook break sausages up, with a spatula, into small to medium size pieces.
In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.
1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden ...
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