Stuffing By Golly Recipe

Name: Stuffing By Golly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces crumbled bread slices (white), dampened but not soaked; 1 1/2 onions, finely chopped; 2 skinless breakfast sausages, precooked and chopped; 2 Tbsp. raisins; 2 stalks celery, scraped clean; 1 1/2 apples, cored, skinned and cut into small pieces; thyme and basil (as desired); 1 pat butter; parsley; salt to taste

Servings: persons

8 pieces crumbled bread slices (white), dampened but not soaked
1 1/2 onions, finely chopped
2 skinless breakfast sausages, precooked and chopped
2 Tbsp. raisins
2 stalks celery, scraped clean
1 1/2 apples, cored, skinned and cut into small pieces
thyme and basil (as desired)
1 pat butter
parsley
salt to taste

1
In a large frypan, melt butter. Slow fry chopped onion (don't burn). Add the raisins when onion is soft. Add the bread (small pieces, dampened but not soaked).
2
Add the celery. Add the small pieces of apple.
3
Mix all ingredients in frypan. Add pinch of salt, thyme and basil. Cover and warm over very low temperature for approximately 15 minutes.
4
Add the small pieces of sausage (degrease on paper towel first).
5
Add parsley.
6
Stuff into entree and cook as directed.
7
Warm is name of game.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 pieces crumbled bread slices (white), dampened but not soaked, 1 1/2 onions, finely chopped, 2 skinless breakfast sausages, precooked and chopped, 2 Tbsp. raisins, and more.

Yes, Stuffing By Golly falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffing By Golly

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