Sensational Stuffing Recipes: 40 Side Dishes for Seasonal Success! by Tosch Christina

Author:Tosch, Christina [Tosch, Christina]
Language: eng
Format: epub
Published: 2020-11-29T16:00:00+00:00

1 tbsp butter

1 onion (peeled and chopped)

2 garlic cloves (peeled and chopped)

1 celery stalk (finely chopped)

¼ cup fresh sage leaves (minced)

¼ cup fresh parsley leaves (minced)

Salt and freshly ground black pepper (to season)

2 tubes Crescent rolls

1 egg (lightly whisked)

½ cup chicken stock

Directions:

First, preheat the main oven to 375 degrees F.

Second, in a large frying pan, cook the sausage until browned all over, using a wooden spoon to break the meat up as it cooks. Drain the pan from the pan and wipe out the skillet.

Return the skillet to the stovetop over moderate heat.

In the pan, melt the butter and add the onion, garlic, and celery. Stir in the sage and parsley and return the sausage meat to the pan. Season the mixture with salt and black pepper.

Next, remove the pan from the heat. Allow the mixture to cool slightly.

In the meantime, cut the crescent roll triangles into thirds. Roll each piece into a bowl.

In a large bowl, combine the crescent roll balls together with the sausage meat mixture, egg, and stock. Then, transfer the mixture to a 9x13" casserole dish.

Bake the stuffing in the oven for 45-60 minutes, until the surface is golden and the sough is sufficiently cooked through. If the stuffing is browning quicker than expected, cover the casserole dish with aluminum foil.

Lastly, remove from the oven and serve.

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