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Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1-1/4 cups chopped celery

  3. 1/2 cup chopped onion

  4. 1/2 cup sliced fresh mushrooms

  5. 1-1/2 teaspoons minced garlic

  6. 1-1/2 cups reduced-sodium chicken broth

  7. 1 teaspoon rubbed sage

  8. 1 package (6 ounces) stuffing mix

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 8 servings.

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