Sausage

INGREDIENTS 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 tablespoon fresh sage, chopped or 1 1/2 teaspoons dried sage 2 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten INSTRUCTIONS Preheat oven to 350 degrees F. Put bread cubes and eggs in very large bowl. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Transfer sausage with a slotted spoon to the bread cubes. Add butter, onions, and celery and fresh herbs to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with dry herbs and seasoning (salt, pepper, marjoram, poultry seasoning), mix to combine. Add chicken stock to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

Description Loaded Italian Sausages are topped with seared peppers and onions then smothered with mozzarella cheese. This low-carb dinner recipe is mouthwatering! Ingredients 4 sweet or hot Italian sausage links (uncooked), butterflied 1 Tablespoon extra virgin olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow onion, diced homemade seasoned salt and pepper 8oz mushrooms, sliced 2 cloves garlic, pressed or minced 1 Tablespoon balsamic vinegar 6oz shredded mozzarella cheese Directions Preheat oven to 350 degrees then line a baking sheet with foil, spray with nonstick spray, and set aside. Heat a large skillet over medium-high heat. Spray with nonstick spray then add sausages cut side down and sear until golden brown, 5 minutes. Flip then sear for 1 more minute. Transfer sausages to prepared baking sheet then set aside. Turn heat down to a touch above medium then add oil. Once hot, add bell peppers and onion, season with seasoned salt and pepper, then saute until vegetables begin to soften and get a little bit of color, 5 minutes. Add mushrooms then saute until all the vegetables are tender, adding more seasoned salt and pepper after the mushrooms release their liquid. When the vegetables have a few minutes left, add garlic then saute until very fragrant. Add balsamic vinegar then stir to combine. Scoop vegetables on top of seared sausages then sprinkle cheese on top. Bake for 10-12 minutes or until cheese is fully melted then serve. Serves 4 ...