Easy Sausage Stuffing
This classic holiday staple featuring Jimmy Dean® Fully Cooked Pork Sausage Links will serve as the perfect side dish to any festive meal. Perfect with a heaping spoonful of cranberry sauce, your family and friends will surely be asking for thirds.
1 package Fully Cooked Maple Pork Sausage Links
1 tablespoon olive oil
1½ cups chopped celery
1 large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves garlic, minced
2 teaspoons dried rosemary
1 package (10 ounces) frozen spinach, thawed and drained
1 package (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
Preheat oven to 325°F.
Remove sausage links from plastic pouch. Place in a cold nonstick skillet. Heat skillet to MEDIUM and cover. Heat links turning occasionally for even browning. Refrigerated: 8-10 minutes or until hot. Frozen: 10-12 minutes or until hot. Slice and set aside.
Cook celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat with olive oil until onions are translucent. Add spinach and mushrooms; cook 2-3 minutes longer until spinach is soft and wilted. Remove from heat.
Add sliced sausage, stuffing mix, chicken broth, black pepper and egg; mix just until blended.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 50 minutes to 1 hour or until cooked thoroughly (160°F).