Ingredients
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1 large loaf, cut into 1 inch cubes Sour dough bread
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1 medium, diced small Marjoram leaves
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1 diced small Carrot
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2 diced small Stalks of celeray
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1 lb. Sliced into small rounds Italian sausage
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1 cup of flavoured Chicken stock
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1 tsp. Ground Sage
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1 tsp. Marjoram leaves
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1 tsp. Leaves Thyme
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To taste Salt & pepper
Directions
Steps
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1
Done
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Heat a skillet over medium high heat. Add the sliced sausage and onion. Saut until the sausage is cooked and the onion is browned. Add the other diced vegetables and continue to cook for about 2 more minutes. Stir to prevent burning. Remove from the heat and cool slightly. |
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2
Done
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Place the diced sourdough bread in a large mixing bowl and add the sauted vegetables, sage, marjoram, salt and pepper, chicken stock and the dried cranberries. Mix well and place into a buttered baking dish. Cover and bake in a preheated 350-degree oven for 30 minutes. |
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3
Done
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Remove from heat and spoon out the dressing and place into a serving bowl. Serve while still hot. |
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4
Done
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OPTIONS:Use another type of bread, cornbread works well. |
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5
Done
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Add diced peppers. |
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6
Done
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Spice it up with some chilies. |
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7
Done
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Add chestnuts or other mixed nuts |
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8
Done
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Arrange the stuffing around a roasted turkey, use an ice cream scoop to form uniform portions and scoops |
