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March 02, 2021
Rated 5 stars by 1 users
This stuffing is always a huge hit on Thanksgiving! I always make sure to have enough to stuff the turkey and have extra for a casserole dish. That gives you two separate dishes that have two different tastes (the one that is used to stuff the bird absorbs the wonderful juices of the turkey), and of course this ensures extra for the day after. Because who doesn’t LOVE Thanksgiving leftovers!?
½ large onion chopped
3 Celery stalks chopped
2 Carrots chopped
Couple of tablespoons of olive oil
1 lb of Circle B Ranch German Sausage
8 to 12 ounces of mixed mushrooms
1 package of Pepper Ridge Farms Stuffing Mix
Couple of cups of Homemade chicken stock or canned would be fine
1 24 oz jar of cooked chestnuts
½ cup of Grated Romano Cheese
A few tablespoons of Pignoli nuts
Fresh Sage (You can use dried)
Salt and pepper
Chop onion, celery and carrots and saute in the olive oil until the onion is transparent. .
Remove the German sausage from the casing, crumble and add to the pan.
Add the mushrooms and sautee for a few minutes.Saute for a few minutes until the mushrooms are cooked.
Add the stuffing mix and the chicken stock. Add the stock until the stuffing is moist
Add the cooked chestnuts (Break up the chestnuts).
Sprinkle the romano cheese, pignoli nuts, salt and pepper and the egg to the stuffing. Add the parsley and sage. Mix well.
Let the stuffing cool before stuffing into the Turkey. Place whatever is left in a casserole dish and back for ½ hour at 350 degrees or until hot. You may need to add a little more stock to the stuffing as it cooks. Baste the turkey as it cooks.
Since I have adapted this recipe from my Nanna Rina the ingredients are approximate. Please feel free to change as you see fit.
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