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Nov 26, 2010

Stuffing and Stuffed Mushrooms


To Make 1/2 a catering tray of Stuffing and 3 large containers of Mushroom for the Stuffed Mushrooms.

STUFFING:
3 boxes of Stove Top Stuffing
1 bag of Regular Stuffing.
1 Large 48oz Can Chicken Broth. Less Salt .
1 onion
1 piece garlic.
paprika
Italian Sausages -  4 Links
2 Pieces of Celery and their leaves
1 large apple.  Macintosh

Make Stove Top Stuffing as directed but use Chicken Broth with Less Salt instead of water.
Add finely chopped: 2 pieces of Celery and a few leaves and 1/2 an onion.  Boil for 4 minutes then proceed with the instructions for Stove Top.

Make large bag of Regular Stuffing with Chicken Broth and Butter.
Mix Stove Top and Regular Stuffing together

For Mushrooms:
Rinse and Clean out mushrooms. Fill with Stuffing mix. Put mushrooms in a baking pan and place closely together. Pour a little bit of Chicken broth on top of each mushroom and about 1/4 cup full on bottom of pan. Cover and cook. Don't put a lot of broth in bottom of pan.

For the Stuffing.
Squeeze Sausage out of casing and Sautee Sausages when half way done, take out and chop them up then finish cooking with 1/2 finely chopped onion, garlic and Sliced mushrooms.

Chop up apple and Sautee in 4 Tbs of butter.

Add above to Stuffing and spread evenly in baking pan. Sprinkle top with Paprika and bake for 15 minutes.