5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
bag of Martin’s Potatobred Soft Stuffing Cubes
16 oz. packages of Premio’s Sweet Italian Sausage meat (ground)
large white onion, finely chopped
celery stalks, finely chopped
large carrot, finely chopped
cup of Sherry wine
Tbsp. real butter, salted
c. milk or milk alternative (soy, almond, or coconut)
c. chicken broth
tsp. dried sage
tsp. dried parsley
salt & pepper to taste
  1. Preheat oven to 325 degrees.

  2. In a heavy (cast iron) or non-stick pan, brown the sausage with some salt and pepper and a little sage & parsley. Feel free to add other seasonings if you wish, but I like to keep it simple since the sausage is usually pre-seasoned. Add oil to aid in the browning. I used a combination of canola and olive oil. Once the sausage has browned on medium heat (about 15-20 minutes), remove from pan (put into a glass bowl or plate of your choice). Whatever you do, keep those tasty sausage juices!

  3. Conserve the fat and browned bits at the bottom of the pan. Add 2 tbsp. butter and a little oil (a couple of swirls will do just fine). Add finely chopped mirepoix (onion, celery and carrots) with a little salt and pepper to taste. Add sherry wine to “deglaze” and add flavor to the mirepoix. Saute mirepoix until softened; usually around 10-12 minutes.

  4. Add cooked sausage and mirepoix together and cook until warm. In separate (large) bowl, add the stuffing cubes, sausage/mirepoix mix, milk, broth, 1 stick (8 tbsp) of melted butter,sage & parsley to your liking and mix until combined and the bread cubes are moist. Add more milk or broth as needed.

  5. Add stuffing mix to greased/non-stick casserole dish. Tamp down. Wrap with aluminum foil. Bake for 35-40 minutes. Remove foil from casserole dish and bake for an additional 10-15 minutes or until golden brown on top. Ideally you’re looking for a nice soft crust on top.

  6. Serve immediately or wrap with aluminum foil and keep on warm until ready to serve.

    Recipe and photos from http://phillygrub.wordpress.com


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