Kara Kirby of Kirby and Holloway is in the Kirby and Holloway kitchen showing us how to make Kirby and Holloway Sausage Stuffing and Kirby and Holloway Sausage Breakfast Casserole.
Kirby and Holloway Sausage Stuffing
- 1 lb. of Kirby and Holloway Ground Sage Sausage
- 2 cups chopped onions
- 2 cups chopped celery
- 12 oz. dry cubed stuffing
- 14oz. Chicken broth
- 1 stick butter
- Salt/ pepper
Directions:
- Preheat oven to 400 degrees
- Brown sausage in a large skillet or cast iron pan until sausage is fully cooked
- Drain excess grease from skillet/pan, set sausage to the side
- In the same skillet add onions, celery and a tsp. of butter. Cook until tender.
- Melt remaining butter
- Add celery, onions, butter, sausage, chicken broth and dry cubed stuffing to a large mixing bowl
- Mix thoroughly and add a pinch of salt and pepper
- Add mixture to a large greased casserole dish
- Cover with foil and bake for 40 minutes
Kirby and Holloway Sausage Breakfast Casserole
- 2lbs. of Kirby and Holloway Ground Sage Sausage
- 10 eggs
- 2 cups milk
2 cups shredded cheese - 1 bag of frozen shredded hash browns
- 1 small onion
- 1 small green pepper (optional)
- Salt/pepper
Directions:
- Preheat oven to 350 degrees
- Brown sausage in a large skillet until sausage is fully cooked
- Drain excess grease and set aside
- Cook hash browns until they are slightly brown and place in the bottom of a greased casserole dish 9×13
- Add sausage, cheese, onions and peppers
- Mix together eggs/milk and a pinch of salt and pepper
- Pour egg mixture over the ingredients already in the casserole dish
- Bake for 40 minutes
