Bread Dumpling Sausage Skillet Stuffing

Ingredients

• 2 Boxes of Chateau Bread Dumplings, Thawed and cut into cubes.
• 1 Tube of Pork Breakfast Sausage
• 1 Medium Yellow Onion, Diced
• 3 Stalks of Celery, Diced
• Dried Parsley
• 1 Egg
• Garlic Salt and Pepper
• 4 T of Butter
• Poultry Seasoning
• 1/2 C of Milk
• 3 to 4 C of either Homemade or a Carton of Turkey Stock

Steps

• In a cast iron skillet, add two tablespoons butter and brown the pork sausage.
• Add the celery and onion and cook until soft.
• Season with garlic salt, pepper and poultry seasoning to taste.
• Add the bread dumpling cubes a little at a time and toss to coat with the sausage and celery/onion mixture.
• In a bowl whisk the egg with the milk, parsley, poultry seasoning, and black pepper. Set aside.
• Add the turkey stock a cup at a time to the bread dumpling/sausage mixture. The dumplings should be pretty wet, it will take 3 to 4 cups of stock.
• Remove from heat and let cool ten minutes, then add in the egg mixture. Tossing to coat.
• Sprinkle with parsley, cover the skillet with foil tightly and bake for one hour at 350 degrees.
• After one hour remove from oven, take off foil, melt 2 T of butter in the microwave and drizzle over the top of the stuffing. Return to oven and bake for another thirty minutes.