Casserole Stuffing

​By my standards the stuffing as photographed is burnt BUT Jacques oddly prefers “crispy” stuffing.

Ingredients:

• 1 Cup Celery Stalk Ribs (finely diced)
• 1 Cup Small Yellow Onion (finely diced)
• 1 Cup Toasted Pecan Halves (optional)
• 2 Cups Chicken Stock
• 1 Granny Smith Apple (small bites)
• 1 6 oz Craisens Package
• 12 oz Pepperidge Farm Herb Seasoned Classic Stuffing Bag
• 1 16 oz Sausage Roll
• 4 TBSP Butter

Instructions:

Preheat oven to 350°F.

Cook sausage according to the package and set aside.

Heat butter over medium heat, adding celery and onion until soft. Add broth and bring to a boil. Remove from heat. Combine all ingredients together and gently stir.

Place in a lightly greased casserole dish and bake for 30 – 45 minutes uncovered. Serve hot.

Tips:

• Freeze leftovers in a muffin pan, once frozen, remove and package in a freezer safe bag or container. Reheat in a microwave or oven (165°F).
• Homemade bread crumbs is easy to make. Cut your preferred bread into cubes (I prefer Maier’s White Bread). Place on a baking sheet. Bake on 300°F for 10 minutes, stir and rebake. Cool.
• I like the Jimmy Dean Premium Pork Sausage Roll.
• Jimmy Dean Fully Cooked Breakfast Sausage is a great substitution with a little bit of a kick.
• Leftover stuffing lasts up to 30 days in the freezer.
• Leftover stuffing lasts up to 4 days in the refrigerator.