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Prep Time
Cook Time
Rustic Bread, Sausage and Southern Greens Stuffing
Ingredients
-
2
cups
chopped onion
-
2
cups
chopped celery
-
1/4
cup
butter
-
1
package
(12 ounces) cubed herb seasoned stuffing
-
2
packages
(13.5 ounces each) Johnsonville® Fully Cooked Andouille Sausage, cut into ½-inch cubes
-
1
teaspoon
rubbed sage
-
1
carton
(32 ounces) chicken broth
-
2
eggs, lightly beaten
-
1
pound
collard greens, cooked, drained and coarsely chopped
Directions
Preheat oven to 350°F.
In a skillet, sauté onion and celery in butter until tender, about 10 minutes.
Transfer onion mixture to a large bowl. Stir in the stuffing cubes, Andouille sausage, collard greens and sage. Add broth and eggs; stir gently to combine.
Spoon into a greased 3-qt. or 4-qt. baking dish.
Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°F.