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Vegetables & Sides

Mike & Kenney's KC Stuffing - 1996
​​​​​​​​​​​​Recipe courtesy of Mike Shonk & Kenney Webb

INGREDIENTS
  • 1 ½ bags  Pepperidge Farms Seasoned Croutons
  • 1 box  Uncle Ben's Wild Rice Mix --  prepared as directed
  • 2 eggs
  • 1 large  onion -- chopped
  • 1 stalk  celery -- chopped
  • 1 small can  water chestnuts -- chopped
  • 1 clove  garlic -- minced
  • 2 cans  chicken broth
  • ¼ pound  butter
  • 1 pound  Jimmy Dean Pork Sausage, sage if available – browned & drained

​​PREPARATION
Cook sausage and drain. Soak croutons in broth. Sauté onion, celery, water chestnuts, and garlic in butter until tender. Add to croutons. Add eggs, prepared rice, and sausage mix, and stuff it! (If you decide you don't want to stuff your bird with this, you can bake it in a baking dish. Just add some of the drippings from the bird to add moisture.)

Created by the master chefs themselves, it adds some variety to your holiday feast.
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