I’ve been thinking about what to write for my Sabroso Saturday post all week long. Since I like to post easy recipes that anyone can do, I decided on the sausage stuffing that’s equally delicious and very easy to make. This year will be my 7th year making it. My family and I can’t wait to eat it.
When it comes to stuffing, I don’t really like too much going on in the stuffing like apples, oysters or even mushrooms (blah!). I’m not too fond of boxed stuffing either — it’s way too salty. So when you make your own stuffing from scratch, you also control the level of salt and the quality of ingredients, which I love.
This stuffing recipe is definitely on my Thanksgiving menu and I hope it will be on yours too.
1 – Mild Sausage roll
1 – Hot Sausage roll (or you can buy two mild if you don’t like spicy)
1 – small onion (minced)
1 – TBSP of Olive Oil
1 – bag of Stuffing Mix (grounded, not cubed)
1 – Box of Chicken Stock
1 – Loaf of stuffing bread (always available during the Holidays)
Any of your seasonings – I use Adobo, Sazon, Garlic & Onion Powder.
Pour Olive Oil on the pan and cook onions for 5 minutes on medium heat. Add both rolls of sausage and break up the meat while it cooks. You can season the sausage at this point to your liking.
While the sausage and onion cooks, you can prepare your dry ingredients. Break up the stuffing bread into small pieces into a large bowl. Pour the bag of stuffing mix. Set aside. Once the sausage mix is cooked, let it cool for a few minutes. After it’s cooled for a little bit, add the sausage and onion mixture to the dry ingredients and stir all together. Add the whole box of Chicken Stock (you can add more or less – it all depends on how moist you like your stuffing).
While mixing the sausage stuffing, you can add your seasonings. Once it’s all incorporated and seasoned well, you can pour your stuffing into a casserole and bake at 350° for 30-40 minutes.
For more tasty recipes, please visit Latina on a mission for the weekly Sabroso Saturday Blog Hop.