This recipe is hearty enough for a meal on its own!
- One tube Jimmy Dean sage sausage
- One chopped onion
- Two stalks chopped celery
- One cup chicken stock
- Two eggs
- One half tsp. poultry seasoning
- One half tsp. pepper
- Six cubes seasoned bread cubes
- One bag pre-cubed squash
- 1/4 chopped pecans
- 350 degree oven
Measure bread cubes into a large bowl. Beat two eggs and combine with bread cubes. Brown sausage and add to bread cubes, then use the same pan to brown the celery and onion. Mix the stock with the seasonings and add to the celery and onion. When heated, add to the bread cube mixture. Prepare the squash per the bag instructions then add to the bread cube mixture. Mix in the pecans.
Bake for thirty minutes.
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It’s Pumpkin Spice season and here is a lovely quick bread recipe to try! I try to make most baked goods wheat-free so that my husband, who is intolerant of wheat, can enjoy it too. With the brand of wheat-free flour I use, the taste is so similar to wheat that no one ever notices.
1 3.4 oz Jell-o brand Pumpkin Spice pudding box
1/4 cup sugar
1 3/4 cup Pamela’s Baking and Pancake Mix or similar
4 tablespoons butter
1 tsp vanilla
350 degree oven. Cook for one hour or until a tester comes out clean.
Butter/oil a loaf pan.
Melt the butter. Mash banana. Mix these ingredients together with sugar, then add all other ingredients. Pour into pan.
Eat immediately or store in plastic wrap covered by a foil layer in a cool place. The smell is fantastic when you open the wrapping to take another slice!