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Title: Crown Roast Stuffin
Categories: Main
Yield: 8 Servings

2tbOlive oil
4tbButter; 1/2 stick
3clGarlic; peeled & sliced
3mdYellow onions; peeled and
  Sliced
3 Celery stalks; chopped
1/4cFresh parsley; chopped
1 1/2lbWhite bread; cubed and dried
  Overnight
1lbBreakfast or Italian sausage
  Cooked & coarsely chopped
1 1/2tbDried sage; whole
2cChicken stock; fresh or
  Canned
3 Eggs; beaten
  Salt & fresh ground black
  Pepper to taste

Heat a large frying pan and add the olive oil, butter, garlic, onions, celery and parsley. Saute until the vegetables are tender. In a large bowl, combine the dried bread cubes, sauteed vegetables and all the remaining ingredients. Mix together until everything is evenly incorporated. Bake in a covered casserole at 350 degrees for 1 hour. Fill the center of the cooked crown roast with the cooked dressing.

SOURCE: The News Tribune, March, 1992 by Jeff Smith Typos: Kathryn L. Cone

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