2 loaves of Hy-Vee Texas toast white bread or 2 corn bread 9” x 13” pans (cut in to ¾” chunks) 1 -49 oz. can of chicken broth 1 small bag of carrots ( ¼” coined) 2 whole yellow onions (rough chop) 2 cups (dried cranberries) 3 cups of sliced celery 1.5 lbs. of Italian sausage (crumbled and browned) 2 tbsp. of fresh sage (minced) 1 tsp. of poultry seasoning Pinch of oregano About 1 cup of extra virgin olive oil Salt & Pepper 1 tsp. of rubbed sage 1 tsp. of fresh garlic (minced) 1 stick of butter
Directions: Cut Texas toast or corn bread in to ¾” chunks and place on to a sheet pan. Toss with the olive oil “gingerly” and salt and pepper. Place your bread chunks on to a sheet pan. Now, place in to a preheated 400 degree oven for about 4-6 minutes. Pull out your croutons after croutons are golden brown and set aside. Now, in a skillet melt butter and add the onions, carrots, celery and cranberries. Sautee' for about 10 minutes or until carrots become tender. Set aside and brown your Italian sausage and set aside. After all ingredients have been cooked off, combine all ingredients and mix “gingerly”. It will have so much flavor use it to stuff your bird or enjoy it all by itself.
Executive Chef: William Gerstenberger Hy-Vee Crossroads
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