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Vandal Brand Pork Sausage Stuffing

By Kevin Blume 

  • Yield: 8 portions 
  • Oven: 350⁰ F 
  • Bake: 35 – 45 minutes


  • 1/2 lb ground pork sausage (preferably from Vandal Brand Meats) 
  • 1 large white onion (finely diced) 
  • 3 stalks celery (finely chopped) 
  • 3/4 c whole wheat croutons 
  • 2 1/2 c chicken broth 
  • 1/3 c butter 
  • 1/4 c almonds (slivered) 
  • 1 tsp freshly ground pepper 
  • 1 tsp poultry seasoning 
  • 2 whole eggs


Place pork sausage in large, deep skillet, cook over medium-high heat until evenly browned. Remove sausage and drain. Melt butter in saucepan over low heat. Add croutons, onions, celery, almonds, pepper, poultry seasoning and browned pork sausage to mixing bowl. Add melted butter from saucepan, mix until evenly coated. Add eggs and mix until evenly coated. Begin adding chicken broth until croutons are moist (you may not need it all). Place stuffing mixture in baking dish, bake for 35 – 45 minutes or until top is golden brown.

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