- 1 tablespoon butter
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (16 ounce) package mild breakfast sausage (such as Odom's Tennessee Pride)
- 1/2 large sweet onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1/3 cup finely chopped fresh sage
- 1 pinch salt and ground black pepper to taste
- 1 egg, lightly beaten
- 3/4 cup chicken broth
- Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish with butter.
- Cut crescent roll triangles into thirds and roll into balls. Place balls of dough in a large bowl.
- Cook and stir sausage in a large skillet until crumbly, about 5 minutes. Add onion, carrot, and celery; cook and stir until slightly softened, about 5 minutes. Season with sage, salt, and pepper.
- Mix sausage mixture into the balls of dough. Mix in egg until evenly coated. Add chicken broth and mix well. Pour mixture into the greased casserole dish.
- Bake in the preheated oven until dough is golden brown, 45 to 50 minutes. Cover with aluminum foil if the top starts to brown too much.
06/10/2019
recipepes.com
lauri's yummy crescent roll stuffing, recipe
PT15M
PT1H
5
455 calories
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