1 cup parsley, chopped
4 1/2 cups cubed wheat bread
1 cup celery, chopped
1 cup onion, chopped
1 (16 oz) tube H-E-B Breakfast Sage or Regular Seasoned Sausage
1 cup Sun Maid Fruit Bites (or 1/2 cup dried)
1 cup Hill Country Fare Pecan or Walnut Pieces
1 (14.5 ounce) can Hill Country Fare Chicken Broth
Heat a large skillet over high heat for 3 minutes. Add sausage and cook, stirring frequently until crumbly and crusty brown.
Add onion, celery, parsley, and mushrooms and continue to cook mixture until onion is clear (about 3 minutes). Remove mixture from heat. Combine bread cubes, fruit bites, pecan pieces, cooked sausage mixture and chicken broth in a large mixing bowl; toss to coat. To stuff the bird , use 3/4 cup stuffing per pound of bird. Do not delay or refrigerate the turkey after stuffing. (If you make the stuffing ahead, be sure to refrigerate it separately from the turkey). Stuff the bird just before baking.To bake stuffing in a separate baking dish, heat the oven to 325 degrees F. Spray a 13x9-inch-baking dish with nonstick cooking spray. Season stuffing with salt and black pepper to taste (not necessary when stuffing is baked in bird). Evenly spread stuffing in prepared baking dish and cover with foil. Bake for 35 minutes. Uncover and bake 5 more minutes
No Nutritional Information Available
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