Stuffing Casserole #dinner #casserole

Stuffing Casserole #dinner #casserole

This Stuffing Goulash with wiener and green beans is a simple Thanksgiving side dish thought. Make on the Stove Top or in the Simmering pot!

This Stuffing Goulash can be amassed as long as three days early and refrigerated until prepared to heat. Let it sit out for 10-15 minutes before preparing. You can also freeze it for as long as a quarter of a year and let it defrost in the fridge medium-term preceding heating it.

Note: Don't stuff a turkey early as that can make salmonella from the sodden stuffing/crude turkey.

To cook this in the Slow cooker, cook, disintegrate and channel the frankfurter in a container. (Or then again utilize precooked frankfurter connections and shakers them up.) Consolidate the cooked hotdog with all other uncooked stuffing fixings. Warmth it on low for 6-7 hours or on high for 4 hours. To fresh the top, place the stewing pot in a 350° stove for 10 minutes.

I like breakfast wiener with this stuffing however you can utilize sweet or hot Italian hotdog also. In the event that you are just ready to discover joins, expel the cases before cooking. Continuously cook the wiener before blending in with different fixings.

Also try our recipe Ritz Cracker Chicken Casserole

Stuffing Casserole #dinner #casserole #baked #comfortfood #sausage

This Stuffing Goulash with hotdog and green beansis a simple make-ahead recipe that can be readied 3 days early and prepared in the stove or warmed in the Slow cooker!

Ingredients
  • 1 lb. ground sausage
  • 4 Tablespoons butter preferably unsalted
  • 1 small yellow onion diced
  • 2 cups fresh green beans
  • ¾ cups celery diced
  • 2 cloves garlic minced
  • Salt/Pepper to taste
  • 2 cups chicken broth
  • 1 can condensed cream of chicken soup
  • 1/3 cup sour cream
  • ¼ cup dried cranberries
  • 14 oz. stuffing mix equal to 8 cups
  • ½ cup crispy fried onions
  • Fresh parsley to garnish

Instructions
Oven Method
  1. Preheat oven to 350 degrees F.
  2. Brown the sausage in a large pan (at least 10”) over medium heat.
  3. Remove the sausage and melt 4 Tablespoons butter.
  4. Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
  5. Add the garlic, salt, and pepper. Cook for an additional minute.
  6. Add the chicken broth.
  7. Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
  8. Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
  9. Add the sausage back to the pan along with the stuffing and stir until well-combined.
  10. Add to a lightly greased casserole dish. (At least 13” x 9”)
  11. Bake, covered, for 1 hour.
  12. Remove cover and bake for 5 additional minutes to brown the top.
  13. Add the crispy fried onions and bake for 5 additional minutes.
  14. Top with fresh parsley and serve!
Crock Pot Method
  1. Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
  2. Combine the sausage with remaining uncooked stuffing ingredients.
  3. Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
  4. Cook on low heat for 6-7 hours or on high for 4 hours.
  5. Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.
Make Ahead Method
  1. This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.
  2. You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

Read more our recipe : Slow Cooker Thai Pineapple Vegetarian Curry

For more details : https://bit.ly/2RerMth

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