Stuffing must have pork sausage in it!
1 package spicy pork sausage (12 ounces)
1/4 cup oil
1/2 cup onion
1/2 cup celery
clove of garlic
1 1/2 cup sliced fresh mushrooms
1/2 teaspoon Worcestershire sauce
1/4 teaspoon rosemary
1/8 teaspoon pepper
2 cups herb-seasoned stuffing mix
1 egg slightly beaten
1/2 cup hot water
1 1/2 teaspoon chicken bouillon granules
Cook sausage in skillet until no longer pink. Drain. Put in bowl.
Heat oil in skillet and add onion, celery, and garlic. Saute over medium heat until celery is tender-crisp. Add mushrooms, Worcestershire, rosemary, and pepper. Cook, stirring constantly, for 1 minute.
Add to sausage and mix well.
Stir in stuffing mix and egg.
Mix hot water and bouillon in small bowl and stir into stuffing mixture.
Place in 1 1/2 quart casserole pan and bake at 325 for 30 to 35 minutes, or until heated through.
1 package spicy pork sausage (12 ounces)
1/4 cup oil
1/2 cup onion
1/2 cup celery
clove of garlic
1 1/2 cup sliced fresh mushrooms
1/2 teaspoon Worcestershire sauce
1/4 teaspoon rosemary
1/8 teaspoon pepper
2 cups herb-seasoned stuffing mix
1 egg slightly beaten
1/2 cup hot water
1 1/2 teaspoon chicken bouillon granules
Cook sausage in skillet until no longer pink. Drain. Put in bowl.
Heat oil in skillet and add onion, celery, and garlic. Saute over medium heat until celery is tender-crisp. Add mushrooms, Worcestershire, rosemary, and pepper. Cook, stirring constantly, for 1 minute.
Add to sausage and mix well.
Stir in stuffing mix and egg.
Mix hot water and bouillon in small bowl and stir into stuffing mixture.
Place in 1 1/2 quart casserole pan and bake at 325 for 30 to 35 minutes, or until heated through.
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