RECIPE OF THE MONTH Easy Sausage & Herb Stuffing
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Ingredients • 8 cups (400g) store-bought unseasoned stuffing cubes • 1 stick (½ cup) unsalted butter • 1½ cups diced yellow onion (from 1 large or 2 small onions) • 1 cup diced celery (from 3 large celery stalks) • 4 garlic cloves, finely chopped • 1 pound bulk sweet Italian sausage • 2¾ cups low sodium chicken broth • 1 large egg, beaten • 1 tablespoon fresh chopped rosemary • 1 tablespoon fresh chopped sage • ¼ cup fresh chopped parsley • ½ teaspoon salt • ½ teaspoon freshly ground black pepper
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Directions: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don’t wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.) In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
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EXERCISE OF THE MONTH Seated Glute Stretch
Directions: Sit on the floor or a chair with your legs out in front of you. Bend your right leg, putting your right ankle on top of the left knee. Lean forward and allow your upper body to reach toward your thigh. Hold for 15-30 seconds. This stretches the glutes and lower back. Repeat on the other side.
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