StuffingAndGravy < GuthrieFamily

Tags: view all tags
Ingredients

*Chicken*
| 1flat of boneless chicken, either breasts or tenders, cut into chunks |
| 1 onion, chopped |
| 1 stick margarine |
| 1 envelope chicken gravy to make 2 cups |
| 3 boxes turkey flavored stuffing mix |

*Sausage*
| 1 lb bulk sausage |
| 1 onion, chopped |
| 1 stick margarine |
| 1 envelope country gravy to make 2 cups |
| 3 boxes cornbread flavored stuffing mix |

*Pork*
| 1 lb ground pork | 
| 1 onion chopped |
| 1 stick margarine |
| 2 envelopes pork gravy to make 2 cups |
| 3 boxes pork flavored stuffing mix |

Brown meat and onion in margarine until cooked through.  Add 4.5 c. water and bring to a boil.  Meanwhile, follow gravy directions to make gravy in the 4c measuring cup.  For pork gravy, start it when you start browning the meat.

When the water boils, add the stuffing mix and mix well.  Cover and turn off the heat and let steam for 6.5 minutes.



-- Main.JMagGuthrie - 01 Feb 2009
Topic revision: r1 - 2009-02-01 - JMagGuthrie