H-E-B's Emily Madden puts her twist on a holiday classic.
The recipe is as follows:
1 package stuffing mix
1 pound breakfast sausage
1 tub chopped celery & onions
1 cups Cookwell & Company green chile stew
1 tbl adams reserve holiday rub
4 cups chicken broth
-Pre-heat your oven to 350˚. Toss together the bread & seasoning packet.
-Brown off the sausage, and then add in the veggies to wilt. Drain.
-Mix the green chile stew and the chicken broth, then beat in the eggs.
-Add the liquid mixture to the bread & sausage mixture in small batches mixing well as you go.
-Place the stuffing into a prepared 9 x 13 dish.
-Bake for 30-35 minutes.
-Serve with your bird and enjoy the compliments.