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Unstuffing Side Dish

SUBMITTED BY: Ken Churches

"With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it 'Unstuffing' since it bakes separately from the turkey, which I do on the grill. -Ken Churches, San Andreas, California"
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 pound bulk Italian sausage
  • 1/4 cup butter or margarine
  • 1/2 pound fresh mushrooms, sliced
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups unseasoned stuffing croutons or dry bread cubes
  • 2 1/2 cups chicken broth

DIRECTIONS

  1. In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. transfer to a large bowl; add croutons and enough broth to moisten. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes more.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by HOPEBW
This is my Southern Dressin' Recipe except it's missing the pan of cornbread. I like mine made like a moist cake in a 9 X 13 casserole. And I usually go ahead and use a whole lb of sausage. We look forward to this every year!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Carol
Really good recipe!Substituted Bob Evans Savory Sage Sausage instead of Italian Sausage and it was wonderful! Thanks for a great dish.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2006 by SAK
Instead of store-bought breadcrumbs, I had several partial loaves of bread in our freezer which I cut into cubes and dried in the oven. Other than using a full tablespoon of poultry seasoning and a little extra black pepper, I followed the recipe as written. This was the best stuffing I’ve ever made. In other words, it’s a keeper!

5 users found this review helpful


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