Skillet Sausage Stuffing
Jun. 23rd, 2021 02:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week I made skillet sausage stuffing from the tasteofhome 2012 Contest Winning Annual Recipes cookbook.
Ingredients
1 pound bulk pork sausage
1 1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons minced garlic
1 1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix
Directions
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.
2. Bring to a boil. Stir in the stuffing mix. Cover and remove from the heat; let stand 5 minutes. Fluff with a fork. Yield: 8 servings.
Thoughts and Variations
I couldn't find bulk pork sausage, so I bought a pack of uncooked "sweet Italian sausage" and simply cut the casings off then chopped the meat and used that. I used dried sage instead of rubbed sage because that's all I could find. I used one 5oz bag of Seasoned Multigrain croutons and a handful of Butter and Sea Salt flavoured Ciabatta croutons because all of my local stuffing mixes had dried meat bits in them and I found that idea kind of disgusting.
This was an okay dish. The croutons worked alright, since they did absorb most of the liquid, but I'm wondering if it would have been better with actual stuffing mix. Also, I have been reminded of the fact that I don't like soggy bread, so I probably won't make this again since stuffing is not my jam (and I forgot that before making this). It was a valuable learning experience though and an interesting experiment, so it wasn't a total loss.
Ingredients
1 pound bulk pork sausage
1 1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons minced garlic
1 1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix
Directions
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.
2. Bring to a boil. Stir in the stuffing mix. Cover and remove from the heat; let stand 5 minutes. Fluff with a fork. Yield: 8 servings.
Thoughts and Variations
I couldn't find bulk pork sausage, so I bought a pack of uncooked "sweet Italian sausage" and simply cut the casings off then chopped the meat and used that. I used dried sage instead of rubbed sage because that's all I could find. I used one 5oz bag of Seasoned Multigrain croutons and a handful of Butter and Sea Salt flavoured Ciabatta croutons because all of my local stuffing mixes had dried meat bits in them and I found that idea kind of disgusting.
This was an okay dish. The croutons worked alright, since they did absorb most of the liquid, but I'm wondering if it would have been better with actual stuffing mix. Also, I have been reminded of the fact that I don't like soggy bread, so I probably won't make this again since stuffing is not my jam (and I forgot that before making this). It was a valuable learning experience though and an interesting experiment, so it wasn't a total loss.
