Total Time: 60 minutes
Ingredients
- 2 bags Brownsberry or Pepperidge Farm Herb Seasoned Stuffing Cubes
- 1 box Ben's Original Long Grain & Wild Rice
- 2 eggs
- 1 large chopped onion
- 1 bunch of celery
- 1 can sliced water chestnuts
- 1 pound Jimmy Dean Sage Pork Sausage
- 1/2 tsp. ground black pepper
- 2 cans chicken broth
- 1 stick butter
- 1 garlic clove
Lou Sipolt honors his mom, Sandy, by sharing her iconic Thanksgiving stuffing recipe. The stuffing is packed with sage pork sausage, wild and long-grain rice, and water chestnuts. For over 30 years, families have celebrated with this dish in her memory.
This year, Lou cooked a batch with Reynolds Cramer, Fareway’s CEO during the Iowa Live segment on November 14. Find Sandy’s original recipe below. It’s big enough to feed a crowd, so bring your appetite! And don’t forget the real butter and sage-flavored sausage.
Directions
1. Cook the long grain and wild rice mix according to the directions.
2. Soak the croutons in chicken broth.
3. Sauté the pork sausage and remove from heat.
4. Sauté the onion in the real butter.
5. Mince and add garlic to mixture. Combine with sausage.
6. Chop and add celery to the mixture and sauté.
7. Add slighlty chopped water chestnuts and pepper.
8. Add eggs, and cooked wild rice mix. Mix.
9. Combine with stuffing cubes soaked in chicken broth and gently fold mixture throughly.
10. Place on roaster pan and heat in oven at 350 degrees for 45-60 minutes, until stuffing is hot.
