Serving Size / Yield
- 2 bags herb stuffing mix
- 1 roll Bob Evans sage sausage
- 1 can cream of mushroom soup
- 1 1/2 sticks of butter
- 2 Tbs. virgin olive oil
- 8 scallions chopped fine
- 1 lg. sweet onion chopped fine
- 2 celery stalks chopped fine
- 2 16-oz. cans College Inn chicken/turkey broth
- 1 Tbs. onion power
- 2 Tbs. your favorite seasoning salt
Preheat oven to 350 degrees. Place 1/2 stick butter and olive oil in medium-sized skillet. Place scallions, onion, and celery in pan and sauté. Heat chicken/turkey broth in small pan. Heat cream of chicken soup in saucepan. Dump stuffing mix in large bowl. Place sage sausage in same bowl and pour warm broth and warm soup over it (this makes it easier to mix). Dump sauteed scallions, onions, celery and all drippings into bowl. Mix well. Put in baking pan or stuff chicken/turkey and put what's left in baking pan. if you are stuffing chicken/turkey, proceed as you normally do. If you are cooking the stuffing separately, cover pan with foil and bake for at least an hour (remember, you have raw sausage meat in it so it will take longer). If you prefer moist stuffing, you can add more broth during preparation process.
Need more help?
Chef Todd Mohr of WebCookingClasses.com shares his tips on making the perfect stuffing for your holiday meal! Click here for a holiday cooking class promotion from Chef Todd Mohr himself!