Absolutely delicious and rich, almost sinful stuffing... the rosemary adds such a wonderful flavor. I've also prepared this with a chicken-apple sausage, and it was delicious although the sausage didn't crumble as well as pork sausage. Try this for a wonderful change from plain old sage stuffing.

Ingredients

4 serv.

lb pork sausage, crumbled (I've also made this with chicken & apple sausage, and it was very good)↗1⁄2 lb
onion, chopped↗1
green onions, white and a little green,chopped↗4
dried thyme↗1⁄4 tablespoon
dried rosemary, crushed↗1⁄4 tablespoon
dried oregano↗1⁄8 tablespoon
plain croissants, torn into pieces (I like to lightly toast them in the oven first, too, so they're not too soft)6
chicken broth↗6 tablespoons
salt and pepper (depends on the flavor of your sausage)

Step-by-step instructions

1
Preheat oven to 350 degrees F.
2
Brown the sausage, and two types of onions together in a large skillet.
3
Add thyme, rosemary and oregano; combine well.
4
Stir in the croissant pieces, then the chicken broth and salt and pepper.
5
Combine thoroughly, then transfer the sausage/croissant mixture to a greased 2 quart baking dish.
6
Bake stuffing at 350 degrees F for about 20 minutes or until heated through.

Source: food.com

Original recipe ↗

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