Tom Szaller's Great Pan or Bird Stuffing So Tasty

Tom Szaller's Great Pan or Bird Stuffing

"This extremely good sausage and bacon stuffing incorporates such a lot of components, a few say it could be a meal in itself. Bake it as a aspect dish, or use it to stuff the chicken."

Ingredients :

• 6 oz sliced bacon
• 1 pound floor red meat sausage
• 1 half of pounds sweet onions, peeled and chopped
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 cup sparkling mushrooms, sliced
• 1/2 cup butter
• 1 tablespoon ground black pepper
• 2 tablespoons celery salt
• 1 tablespoon seasoning salt
• 2 1/2 tablespoons rooster seasoning
• 1 tablespoon dried basil
• 2 tablespoons garlic powder
• 4 cups water
• three (1 pound) loaves white bread, torn into pieces

Instructions :

Prep : 45M	Cook : 25M	Ready in : 1H45M

• Preheat oven to 350 tiers F (175 stages C).
• Place bacon in a huge, deep skillet. Cook over medium high heat till lightly brown. Drain, crumble and set apart.
• Place sausage in a big Dutch oven. Cook over medium high warmness, stirring to crumble, until frivolously brown. Drain.
• Add the bacon to the sausage along side the onions, inexperienced bell peppers, crimson bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, rooster seasoning, basil, garlic powder and water. Bring to a boil; cook dinner and stir 10 to 20 minutes, till the veggies are smooth.
• Gradually area the bread into the combination, thoroughly blending till all pieces are lined. Transfer to a big baking dish or medium baking dishes.
• Bake in the preheated oven forty to 60 minutes, or until the top starts to brown.

Notes :

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