0 recipes from contoocook and beyond


l2 oz. fresh pork sausage or bulk sausage
l/2 cup butter, divided
l med. onion chopped
l/2 tsp. minced garlic
l tsp. basil leaves
l tsp. summer savory leaves
l cup Pepperidge Farm stuffing, divided
6 med. potatoes
salt & pepper to taste
8 oz. mild cheddar cheese, shredded
l cup milk
Preheat oven 300. In skillet mash sausage & fry over med. heat. In second skillet melt l/4 cup butter & saute onion & garlic. Mix in basil, summer savory. l/4 cup stuffing. Combine with sausage and set aside. Peel, slice & boil potatoes. Drain & stir to break up small pieces. Place evenly in greased 9xl3″ Pyrex baking dish. Combine cheese, l/4 cup melted butter, milk, 3/4 cup stuffing & spread on onion/potato mix. Cover & refrigerate overnight. Bake at 300 for 40 mins. Serves 8. Hopkinton B&B

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