Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sausage Potato Stuffing
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- #7531
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound lean pork sausage
2 potatoes, peeled and diced
1 1/2 cup chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper
directions
Preheat oven to 350 degrees F.
Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
Bake stuffing in a covered casserole dish for 40 to 50 minutes.
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nutrition data
371 calories, 28 grams fat, 22 grams carbohydrates, 8 grams protein per serving.
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