Sausage Stuffing
Ingredients
- 250 g or 1/21/2 g lean chicken or turkey sausage
- 375 ml or 1 1/21 1/2 ml chopped celery
- 150 ml or 2/32/3 ml chopped onion
- 1.5 L or 66 L Kellogg's Corn Flakes* cereal
- 15 ml or 11 ml chopped parsley
- 10 ml or 22 ml grated lemon rind
- 1 ml or 1/41/4 ml salt
- 1 ml or 1/41/4 ml pepper
- 1 ml or 1/41/4 ml poultry seasoning
- 300 ml or 1 1/41 1/4 ml chicken broth
- - Vegetable cooking spray
Directions
1. In 2 L (8 cup) saucepan, cook sausage, celery and onion until meat is no longer pink and vegetables are tender-crisp; drain. Stir in cereal, parsley, lemon rind, salt, pepper and poultry seasoning. Add chicken broth, mixing just unitl combined. Place in 1.5 (6 cup) casserole dish coated with cooking spray. Cover with lid or foil.
2. Bake at 180° C (350°F) about 45 minutes or until thoroughly heated. (Remove lid or foil during last 15 minutes to brown surface if desired). Serve hot.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
