Corn Sausage Stuffingside dish 1 lb bulk sausage 3 medium chopped (1 1/2 cups) 2 loaves stale bread, cut into cubes 1 tablespoon dried parsley flakes 1 1/2 teaspoon poultry seasoning 1 teaspoon salt 1/4 teaspoon pepper 17 oz can cream-style corn Cook sausage in large skillet, stirring to break up, until browned. Remove from skillet. Pour off all but 1/4 c. of sausage fat. Cook onion in fat until soft. Combine bread cubes with parsley, poultry seasoning, salt, and pepper in a large bowl. Add onion mixture, sausage, and corn and toss until well combined. Add broth until you get the desired consistency. Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500 |
