Cooking with…

Fresh herbs are used in this bread stuffing

1/2 pound bulk pork sausage

2 tbsp  corn oil, divided
1 pound white mushroom, cut up

1 1/2 cups chopped onions
1/2 cup chopped celery
2 tsp freshly chopped garlic
1/4 cup fresh parsley
2 tbsp fresh sage
or 1/2 tsp dried sage
1/2 cup Cherry De-Lite dried cherries
1 14-oz pack herb season bread stuffing mix
1 14-oz can chicken broth
1/4 cup butter or margarine

Preheat oven to 350º
Stir and cook sausage in a large nonstick skillet over medium-high heat until done.  Drain; set sausage aside; disgaurd drippings.

Add 1 tablespoon oil to same skillet. Cook mushrooms over meadium heat until lightly browned; place in a large bowl.  Add remaining oil to skillet; add onion, celery and garlic.  Cook and stir 5 minutes.  Add parsley, sage and cherries; cook 2 minutes.  Add to bowl with mushrooms. Stir in sausage, stuffing mix, broth and butter.  Mix well.

Spoon stuffing into a greased 13×9 inch baking dish.  Cover with cooking foil. Bake 50 minutes. Remove foil; bake until top is golden, about 10 minutes. Refrigerate leftovers.

This entry was posted on Monday, November 29th, 2010 at 12:03 pm and is filed under Cherry De-Lite, Dinner, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.