Vegetables & Sides |
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Mike & Kenney's KC Stuffing - 1996
Recipe courtesy of Mike Shonk & Kenney Webb
INGREDIENTS
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.
- 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.