Almond-Sausage Stuffing
Yield
12 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 8 | cups |
bread
dry cubes |
*
|
| 2 | cups |
celery
thinly sliced |
|
| 1 | cup |
onions
chopped |
|
| 8 | ounces |
mushrooms, canned
sliced |
|
| 1 | cup |
almonds
slivered, roasted |
*
|
| 1 | teaspoon |
poultry seasoning
|
|
| ½ | cup |
water
liquid for canned |
|
| 1 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 1.9 | l |
bread
dry cubes |
*
|
| 473 | ml |
celery
thinly sliced |
|
| 237 | ml |
onions
chopped |
|
| 231.2 | ml/g |
mushrooms, canned
sliced |
|
| 237 | ml |
almonds
slivered, roasted |
*
|
| 5 | ml |
poultry seasoning
|
|
| 118 | ml |
water
liquid for canned |
|
| 1 | large |
eggs
slightly beaten |
|
Directions
To roast the almonds, place in oiled pan on stove & stir frequently until golden.
Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, and mushrooms to the drippings in the skillet and cook until tender-crisp.
Stir into sausage mixture, along with the almonds and poultry seasoning. Heat mushroom liquid - pour over dressing. Add egg, and toss until mixed thoroughly.
This makes enough for a 20 lb. bird.
