2-In-1 Gravy and Sausage-Stuffed Stuffing

1. 1

   Heat a large skillet over medium heat and drop dime-sized balls of sausage inches Cook until golden brown (12-15 minutes).

2. 2

   Remove from pan and set aside.

3. 3

   Add the 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour.

4. 4

   Stir to creat a roux; cook for another 3-4 minutes.

5. 5

   Slowly add the chicken stock, stirring as you pour.

6. 6

   Bring to a simmer.

7. 7

   Continue stirring until it thickens (6-8 minutes).

8. 8

   In a separate saucepan, heat 2 cups of canola oil on medium-high heat (350 degrees).

9. 9

   In a large bowl conbine the stuffing, parsley, thyme, and scallions.

10. 10

    Take a tablespoon of stuffing and wrap it around a sausage ball, covering completely.

11. 11

    Set aside.

12. 12

    When done, dredge balls in remaining 1/2 cup of flour then carefully drop them into the hot oil and fry until golden brown (2-3 minutes).

13. 13

    Remove from oil and drain on paper towels.

14. 14

    Turn off heat to the gravy and add the fried stuffing balls.

15. 15

    Stir gently to coat; then transfer to a serving bowl.

16. 16

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.