Ingredients1 h 15 m servings 410 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.
- In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft. Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain, and transfer to a large bowl.
- Combine sausage mixture with stuffing mix, bread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan. Dot with remaining butter.
- Bake for 45 minutes.
Per Serving: 410 calories; 23.8 g fat; 38.6 g carbohydrates; 10.8 g protein; 73 mg cholesterol; 1194 mg sodium. Full nutrition
ReviewsRead all reviews 30
I love this recipe. I do change one thing though, I use all stuffing and no breadcrumbs. I made it the first time with breadcrumbs and it was too heavy. The flavors are great and it goes really ...
My family LOVES this dressing. I've made it at Thanksgiving the past three years. It's always a big hit, and there are never any leftovers. I add low-fat Cream of Chicken soup.
have 3brother-in-laws and 2 brothers that live near by and they loved it. was not to spicy or too hot. every the kids loved it.made it for the kids befor putting jalapano;s in.wonderful taste an...
This was a good recipe. I used Mexican Chorizo instead of Italian Sausage for even more of a kick. I also did not drain the sausage after browning with the peppers and onions, then omitted the ...
This was quite tasty, but required so much butter I was a little put off. I made as-is, but did not dot with the butter before I put it in the oven. BIG MISTAKE! It needs everything called for.....
This was good and a nice change. However, with the pre-made corn bread stuffing mix it has a slight store bought taste. Also, do not over process onions and jalapenos or their taste gets lost.
Thanks, this recipe is exactly what I was looking for. The only change I made was instead of using spicy Italian sausage I used sweet Italian sausage. This allowed for the younger ones to enjoy...
Tasty, but quite salty. I would try it again using corn bread instead of cornbread stuffing mix. Loved the jalapenos, the heat was just noticable and just right.