Ingredients
- 12 ounces fresh mushrooms (button, sliced)
- 1 large (7 ounce) green bell pepper (chopped)
- 1 large (12 ounce) yellow onion (chopped)
- 2 stalks (4 ounces) celery (chopped, Or more if you like celery)
- 1/2 cup butter
- 1 pound breakfast sausage (sage flavored is best)
- 28 ounces bread crumbs (seasoned, I use cubed)
- 42 ounces chicken broth (three 14 ounce cans, or fresh)
- 1/2 teaspoon dried sage
- 1/2 teaspoon cajun seasoning
- Salt and pepper to taste
How to Make
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Step 1: Saute mushrooms, green bell peppers, onion and celery in butter or olive oil until veggies are done and tender
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Step 2: Brown sausage, crumbling while browning.
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Step 3: Add sauteed veggies to the meat and place in a large bowl.
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Step 4: Add 1 bag of bread crumbs to mixture and stir.
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Step 5: Add the chicken broth on top of mixture. You want a moist mixture but not runny or dry. If it seems too moist, add more bread crumbs. I usually use about 1 1/2 bags of seasoned bread crumbs.
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Step 6: Add salt and pepper to taste, add the sage and luzianne cajun seasoning. Luzianne seasoning gives it a nice spicier taste. Omit if you don't like spice. Its not hot though!
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Step 7: Pour mixture into a 9x13 pan sprayed with oil. Bake at 350° until the top is browned, around 30-45 minutes.
We hope you enjoy this recipe!
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