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Traditional-Stuffing-Recipe

Antonis Achilleos

Cal/Serv: 159

Yields: 20

Prep Time: 0 hours 15 mins

Total Time: 1 hour 15 mins

1 bag herb-seasoned stuffing

c. Chopped parsley

12 oz. bulk pork sausage

3 tbsp. butter

2 c. chopped onion

1 c. chopped celery

1 can reduced-sodium chicken broth

1 1/4 c. water

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Heat oven to 350ºF. Grease a shallow 3-qt baking dish.
Put stuffing mix and parsley in a large bowl. Heat a large nonstick skillet over medium heat. Add sausage and cook over medium-high heat, breaking up meat with a wooden spoon, 6 minutes or until browned and cooked through. Add to bowl with stuffing.
Melt butter in same skillet. Add onion and celery, and cook over medium heat, stirring occasionally, 10 minutes or until tender. Add broth and water, stirring to remove any browned bits. Add to bowl.
Gently toss to mix. Spoon into baking dish and cover with foil. Bake 30 minutes. Uncover and bake 15 minutes more or until lightly browned.
Use Italian pork sausage (no casing) instead of bulk pork sausage. Use chopped fennel instead of celery; sauté 8 oz sliced mushrooms along with the onions and fennel.
Add 1/3 cup chopped fresh sage with the parsley. Use 1-in. pieces sliced bacon instead of bulk pork sausage. Drain fat from skillet. Sauté 2 cups diced, peeled apple along with the onions and celery. Use apple cider instead of water.
Use cilantro instead of parsley. Use diced smoked ham instead of bulk pork sausage. Reduce onion to 1 cup, and add 1 cup chopped red bell pepper and a chopped poblano chile pepper. Sauté ham along with vegetables. Stir in 1 tsp ground cumin with broth.

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