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Categories:
sausage unsalted butter celery leeks onion green onions garlic salt pepper loaves bread chicken broth craisins
Viewed: 52 - Published at: 9 months agoIngredients
- 1 package Sage Breakfast Sausage, 1 Pound
- 10 Tablespoons Unsalted Butter, Divided
- 1-1/2 cup Celery, Chopped
- 2 whole Leeks, Chopped
- 1/2 cups Onion, Diced
- 2 whole Green Onions, Thinly Sliced
- 4 cloves Garlic, Minced
- 2 teaspoons Salt, More/less To Taste
- 1 teaspoon Pepper, More/less To Taste
- 2 loaves Bread, Cubed And Dried
- 2 cans (14 Oz. Size) Chicken Broth
- 1 cup Craisins (Dried Cranberries)
Method
- In a pan, brown sausage with 2 Tablespoons of butter.
- In a separate pan, cook remaining butter, celery, leeks, onion, green onion, and garlic until veggies are tender (not brown). Stir in the cooked sausage and mix to combine. Remove the pan from the heat and stir in seasonings.
- In a large mixing bowl, drizzle the bread cubes with the chicken broth and lightly toss to coat (use only as much broth as needed to fully coat the bread). Gently stir in sausage/veggie mixture and Craisins. Bake, covered, at 375F for approximately 30 minutes. Check the stuffing occasionally, as baking times vary. Uncover and bake another 10-20 minutes. Makes 10 servings.
