This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, November 20, 2012

Sage, Sausage and Mushroom Stuffing

This A.M. I am going to let you guys in on one of the best stuffing recipes I have ever tried. It is my godfather Bill's grandmother's recipe. I also want to wish everyone a wonderful, happy Thanksgiving on Thursday! For Amy and those of you in Canada that have already celebrated your Thanksgiving I hope you are having a joyful holiday season so far.

XOXOX Mackers



I don't have any photos of the savory stuffing.... but my mom just made this recipe for a potluck at work and sent me a picture of how it came out. Thanks for contributing Mom!


Sage, Sausage and Mushroom Stuffing

1 1/2 bags Pepperidge Farm Sage Bread Cubes
1 pound country sausage
2 small cans of mushrooms
3 stalks of celery, pureed
1 medium yellow onion, pureed
1/2 cup white wine
6 tablespoons fresh sage, chopped
salt and pepper to taste
Low sodium chicken broth
About 15 slices of bacon, partially cooked

Preheat oven to 350.

In a large bowl pour mushrooms and their juices over the bread cubes. Fry onion and celery for about 3-4 minutes with white wine. Pour over cubes. Pan fry sausage until browned, drain and add to the cube mixture. Add salt, pepper, 4 tablespoons of sage, pour chicken broth over and mix well. Should be very moist. Transfer stuffing mixture into a pammed 9 x 13 baking dish. Arrange bacon over the stuffing. Bake for 1 hour. Garnish with remaining sage.

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