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Sausage Stuffing Ingredients 4 tablespoons butter 2 medium sweet onions,, chopped 3 celery stalks,, chopped 1 pound Johnsonville ground sausage 1 1/2 teaspoons dried sage 1 teaspoon poultry seasoning 4 cups crumbled cornbread 5 cups herb seasoned stuffing mix 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg,, lightly beaten 1 (10.5-ounce) can condensed cream of chicken soup 2 to 2 1/2 cups chicken broth 2 tablespoons butter,, cut into slivers Instructions Preheat oven to 350 degrees and lightly grease a casserole dish
Use regular mayo
While the USDA website says that salad dressing is good for up to two months in the fridge, some push the fresh-and-edible period to six or even nine months
You can also provide inspiration with a few sample projects or ideas to get everyone started
Season to Taste : Season the French dressing with salt and freshly ground black pepper
