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Name: Joanie's Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 loaf white bread diced into 1/2 “ pieces; 2 C chopped onion; 3 C chopped celery; 1-2 stick butter; 1 lb. regular Jimmy Dean Sausage; 1 C Chicken Broth

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INGREDIENTS

1 loaf white bread ; diced into 1/2 “ pieces
2 C chopped onion
3 C chopped celery
1-2 stick butter
1 lb. regular Jimmy Dean Sausage
1 C Chicken Broth

INSTRUCTIONS

This recipe is more of a guideline and can be adjusted to your taste. Adding more bread or more or less onion and celery. The Chicken broth is for moistening the stuffing in the casserole dish if it is necessary.

Brown sausage over medium heat, break up into small pieces; remove from pan when cooked with a slotted spoon into a large bowl. Add some butter to the sausage fat and sauté onion and celery. This can be done in batches and butter can be added as needed. Remove onion and celery with slotted spoon to bowl with sausage. Add diced bread to pan, sauté for a few minutes.

Combine cooked ingredients in bowl and transfer to chopping bowl to chop and further blend.

This can be done the day before Thanksgiving and refrigerated. Place a few cups in turkey cavity that has been rinsed, dried with paper towels and salt and peppered. Any left over stuffing can be placed in a buttered casserole dish, drizzle chicken broth over as needed, and baked for an hour and a half at 350 degrees.

NOTES

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Joanie's Stuffing

1 loaf white bread diced into 1/2 “ pieces
2 C chopped onion
3 C chopped celery
1-2 stick butter
1 lb. regular Jimmy Dean Sausage
1 C Chicken Broth

This recipe is more of a guideline and can be adjusted to your taste.  Adding more bread or more or less onion and celery.  The Chicken broth is for moistening the stuffing in the casserole dish if it is necessary.

Brown sausage over medium heat, break up into small pieces; remove from pan when cooked with a slotted spoon into a large bowl.  Add some butter to the sausage fat and sauté onion and celery. This can be done in batches and butter can be added as needed.  Remove onion and celery with slotted spoon to bowl with sausage.  Add diced bread to pan, sauté for a few minutes.

Combine cooked ingredients in bowl and transfer to chopping bowl to chop and further blend.

This can be done the day before Thanksgiving and refrigerated.   Place a few cups in turkey cavity that has been rinsed, dried with paper towels and salt and peppered.  Any left over stuffing can be placed in a buttered casserole dish, drizzle chicken broth over as needed, and baked for an hour and a half  at 350 degrees.

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Nutrition

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Serving Size: 1 Recipe (2431g)
Recipe Makes: 1 Recipe

Calories: 3016
Calories from Fat: 1693 (56%)

Amt Per Serving		% DV

	Total Fat 188.2g	251 %
	Saturated Fat 53.8g	269 %
	Monounsaturated Fat 77.3g
	Polyunsanturated Fat 40.9g
Cholesterol 920mg		283 %
Sodium 1574.9mg		54 %
Potassium 3799.8mg		100 %
Total Carbohydrate 76.1g		22 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 63g
Protein 240.4g		343 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3016

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