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  • Lou’s Mom’s Stuffing

    What You Need

    1 ½ Bags of Brownsberry or Pepperidge Farm Herb Seasoned Stuffing CUBES (14 oz bags)
    1 Box Uncle Ben’s Original Long Grain & Wild Rice (6.0 oz) Cooked
    2 Eggs
    1 Large Chopped Onion
    1 Bunch of Celery
    1 Can Sliced Water Chestnuts (8 oz)
    1 Pound (16oz) of Jimmy Dean SAGE Flavored Pork Sausage (Look for SILVER PACKAGE)
    ½-1 Teaspoon of Black Pepper
    2 Cans of Chicken Broth (14.5 oz cans)
    ¼ Pound (1 stick) of REAL Butter
    1 Clove of Garlic

    What You Do

    ____Cook the WILD RICE according to Directions
    ____Soak the CROUTONS (Bag & ½) in the CHICKEN BROTH
    ____Sauté the PORK SAUSAGE and remove from the heat
    ____Sauté the ONION in the ¼ lb of REAL BUTTER
    ____Mince and add GARLIC to that mixture
    ____Add THAT mixture to the SAUSAGE
    ____Chop and add the CELERY to THAT mixture and sauté
    ____Add Slightly Chopped WATER CHESTNUTS and PEPPER
    ____Add the EGGS…Then ADD the COOKED WILD RICE MIX
    ____After mixing all those ingredients, combine with the Croutons that have been
    soaking in the Chicken Broth and GENTLY fold mixture thoroughly.

    As I’m sure you’ve noticed, most of the ingredients are cooked or don’t need cooking (Except for the eggs). If cooking in a pan (recommended) 350F degrees for 45-60 minutes…Until the center gets up to temperature. For added flavor, line your baking dish with a butter soaked cheesecloth.


    Shopping List:
    ____ 2 (two) 14oz Bags of BROWNSBERRY or PEPPERIDGE FARM Herb Seasoned Stuffing CUBES
    ____ 2 (two) 14.5oz Cans of Chicken Broth
    ____ 1 (one) 6oz Box of UNCLE BEN’S Original Long Grain & Wild Rice Mix
    ____16oz of Jimmy Dean SAGE FLAVOR Pork Sausage (Silver Logo on Package)
    ____1 Large Onion
    ____1 Standard Bunch of Celery
    ____1 Clove of Garlic
    ____2 Eggs
    ____1 (one) 8oz can of SLICED Water Chestnuts
    ____1/4 lb…One Stick…of REAL BUTTER

    Lou’s Mom is Alexandra “Sandy” Sipolt who passed away in March 1989