Stuffing

1. 1

   1. Preheat oven to 350.

2. 2

   2. In a large soup pot, saute onions in lard, butter, or ghee until translucent.

3. 3

   3. Add the sausage and brown.

4. 4

   4. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.

5. 5

   5. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.

6. 6

   6. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.