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Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can enjoy this simple and savory stuffing any time of year...it cooks on the stovetop in just 35 minutes!

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender.

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  • Add the stuffing and sausage to the saucepan and mix lightly.

Nutrition Facts

194 calories; protein 7.9g; carbohydrates 23.8g; fat 7.6g; cholesterol 17.3mg; sodium 867.3mg. Full Nutrition
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Reviews (1)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2015
I thoroughly enjoyed this recipe! I make this every year for Thanksgiving and once in a while when I'm craving it I'll make it. I didn't use it as stuffing but as a dressing. I don't like it mushy so I bake it as a dressing instead. I used this recipe more as a guideline and substituted with ingredients that I know my family and I enjoy. I used baby bella mushrooms and white button mushrooms. I made my own stuffing bread by drying out Pane Italian bread in the oven. I also used a spicy italian turkey sausage for a little kick in my dressing. One more change I made was that I brought a brand of chicken stock I enjoy. I hope that others will try this recipe and make it their own! Read More