This is a snazzy Sage Sausage Stuffing because of the amount of flavor and not soggy as some stuffing tends to get. The easiest side dish for Thanksgiving. You mix it all and bake it. Tasty with a variety of flavors and textures.
Sage Sausage Stuffing
Prep Time: 30 minutes Cook Time: 1 hour
1 pkg. Jimmy Dean® Sage Pork Sausage Roll
1½ cups chopped celery
1 large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves garlic, minced 2 teaspoons dried rosemary
1 pkg. (10 ounces) frozen spinach, thawed and drained
1 pkg. (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
If you don’t have a stockpot, cook the sausage, celery, onion, carrots, garlic and rosemary in a large skillet. Add spinach and mushroom; cook as directed. Pour over stuffing mix in large bowl. Add remaining ingredients; mix just until blended. Bake as directed. If you prefer a crisper stuffing, remove foil for the last 15 minutes of the baking time. 12 servings (1 cup each) Directions Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat. Add stuffing mix, chicken broth, black pepper and egg; mix just until blended. Spoon into lightly greased 13 x 9-inch baking dish; cover with foil. Bake 50 minutes to 1 hour or until thoroughly (160°F).