- 12
Ingredients
- Pepperidge Farm Stuffing mix
- 2 stalks of celery, chopped
- 1 large onion chopped
- 1 good handful of parsley, finely chopped
- 1 teaspoon poultry seasoning
- 1 (14.75 oz.) can chicken broth (you won't need the whole thing--as
- needed)
- 1 pound bulk breakfast sausage
Preparation
Step 1
First off, cook the sausage in a skillet with about an inch of water, over a medium high heat. You won't be frying it-you'll be poaching it. Use a potato masher to mash the sausage into smallish pieces. You want it thoroughly cooked and not browned and greasy, and not into tiny bits either. Poor any remaining water off. In a large mixing bowl, add sausage and remaining ingredients except the chicken broth. Toss everything together and add a little chicken broth a bit at a time to get a soft texture. You will use about a quarter of a cup of chicken broth or maybe a little more, depending on how dry your dressing is. You want it moist, not drenched. Definitely don't soak the stuffing/dressing with chicken broth.
Place dressing in a casserole dish to be baked later at 425 degrees for 30 minutes . Use the rest for stuffing if you plan on stuffing your bird.