Tuesday, December 1, 2015

Thanksgiving Stuffing

My sister makes this every year
and I swear it gets better and better every year

1 lb of chourico (Portuguese Sausage (can sub Chorizo – Mexican sausage)
2 Bags Pepperidge Farms herb bread cubes
3 C onions
2 C Low salt chicken or turkey broth 
1 egg

Cut sausage into big chunks
Cook the sausage in broth
Remove the sausage pieces from the broth
Keep the liquid- remove the skins and chop into pieces
  Mix according to the pkg directions
and stuff the bird
This year we tried
something different  with the leftover stuffing
we put it into a bundt pan - it worked out well

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