Pennsylvania Dutch Stuffing

Delicious stuffing, better than the average bread stuffed into a bird.

1820
Pennsylvania Dutch Stuffing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. breakfast sausage

  • ¾

    cup raw bacon, chopped

  • 1

    large onion, chopped fine

  • 1

    cup chopped celery

  • 8

    oz. mushrooms, sliced

  • 2

    small apples, cored and chopped

  • 1

    cup fresh chopped parsley

  • 1

    teaspoon sage

  • 1

    teaspoon thyme

  • 2

    cups chicken broth

  • 1

    cup chopped walnuts

  • 12

    oz. dry stuffing bread crumbs

  • Salt and pepper to taste

Directions

Brown the breakfast sausage and bacon in a large skillet over medium heat, breaking up any large chunks that remain. Once browned, add the onion, celery, mushrooms, apples, parsley, sage, and thyme (in a pinch, you can use poultry seasoning in place of the sage or thyme). Sauté, stirring occasionally, for 15 minutes or until tender. Stir in the chicken broth and walnuts, then add the bread crumbs (more or less depending on how dry you want it). Add salt and pepper to taste. If baking in a casserole dish, butter a 2 1/2-quart dish and preheat the oven to 350ºF. Slide stuffing into dish and spread evenly, but without compressing the stuffing. Bake 1 hour, and allow to cool uncovered before serving.


Nutrition

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