Lou shares his Mom, Sandy Sipolt's, FAMOUS STUFFING RECIPE in honor of her memory.
HERE IS WHAT YOU NEED:
24 ounces of Herb Seasoned Stuffing CUBES
1 pound of SAGE FLAVORED Pork Sausage
1 Bunch of Celery
1 Large Onion
1 Clove of Garlic
29 Ounces Chicken Broth (2 standard cans)
6 ounce box of Long Grain & Wild Rice Mix (Cooked)
8 ounce can Sliced Water Chestnuts
2 Eggs
1/2 teaspoon pepper
1 Stick of Butter (1/4 pound)
HERE IS WHAT YOU DO:
-Pour the CHICKEN BROTH over the STUFFING CUBES and stir
-Cook the LONG GRAIN & WILD RICE MIX according to directions
-Cook PORK SAUSAGE and remove from heat
-Saute the chopped ONION in 1/4 pound of REAL BUTTER
-Mince and add GARLIC to that mixture
-Add cooked PORK SAUSAGE to that mixture
-Add chopped CELERY to the mixture and saute
-Add slightly chopped WATER CHESTNUTS and PEPPER
-Add beaten eggs to the COOKED LONG GRAIN & WILD RICE
-COMBINE ALL INGREDIENTS and mix thoroughly
-GENTLY FOLD STUFFING CUBES with all the ingredients.
-Place in a baking dish for 45 min-1 hour at 350 degrees until stuffing is thoroughly heated.
-ENJOY!
Sandy Sipolt passed away in 1989 and this recipe has been shared thousands of times over those many years. Please let us know how you enjoyed this Tribute to Mom by sending an email to lsipolt@weareiowa.com