Diane Eldridge


i made this at my sis for thanksgiving ...made day ahead and jus took a few min thanksgiving day..... the special part was hubby picked out the bread[he got bakery fresh parmasan italian bread] this was like by all....

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30 Min
30 Min


1 pkg
parmesan italian bread[was jus over a pound loaf]
1 1/2 lb
pork sausage, mild
1 large
1 pkg
[8 oz] sliced botton mushroom
2 Tbsp
fine chopped dried celery leaves
2 Tbsp
dried chives
2 tsp
poultry seasoning
1 c
parmesan cheese
1 can(s)
chicken broth, low salt
2 large


1break bread into small bite size pieces,some smaller than others add parm cheese mix well set aside

2cook sausage in lg fry pan til no longer pink add onion and mushrooms cook til they tender turn off heat set aside

3while sausage cookin beat both eggs together add spices mix well

4first add bout 1/2 the can of chicken stock to sausage mix[this helps cool it down] then add it to bread/cheese mix stir well now add eggs/spices to bread mix stir well put in fridge at least an pre heat oven to 350... stir is it dry does in need more stock add if it does[mine used whole can]

5now put stuffin into shallow bakin dish bake for 35 min with foil on top cool then put in fridge overnight remove foil and bake bout 20 min before meal is ready serve with turkey gravy

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