Quick and Easy Sausage Stuffing
Recipe - The Fairway Market Corporate
Quick and Easy Sausage Stuffing
Prep Time10 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 tablespoon olive oil
1 pound ground sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2-3 cups Bowl & Basket Chicken Broth
3 packages Bowl & Basket Turkey Stuffing Mix
2 tablespoons chopped fresh parsley
Directions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
- Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly. Add a bit more broth if stuffing seems dry.
- If desired, stuffing can be spread evenly into an oven-safe casserole dish and set under the broiler for 5 minutes to brown before serving.
10 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
Hatfield Recipe Essentials Ноt Italian Fresh Ground Sausage, 16 oz
On Sale! Limit 4
$5.49 was $5.99$0.34/oz
Not Available
California Celery, 1 each
$2.29
Bowl & Basket Fat Free Chicken Broth, 32 oz
$2.19$0.07/oz
Bowl & Basket Turkey Stuffing Mix, 6 oz
$1.79$0.30/oz
Parsley Organically Grown - Curly, 1 each
$2.29
Directions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
- Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly. Add a bit more broth if stuffing seems dry.
- If desired, stuffing can be spread evenly into an oven-safe casserole dish and set under the broiler for 5 minutes to brown before serving.