The Doanleigh Inn

Kansas City, Missouri

Specialty Recipe

Sausage Stuffed Eggs

This is a very simple and unique dish. It always get rave reviews and takes only 20 minutes to make! For the stuffing, you may use seasoned croutons (like "Pepperidge Farm"), dry bread cubes, or prepared stuffing mix (like "Stove Top"). During the holidays, this dish is also a great way to use leftover stuffing in a creative way even your kids won't tire of! This recipe won 2nd prize in the 1998 Jones Dairy Farm Recipe Contest!

Ingredients:

1 pound Jones sausage

6 cups dry stuffing mix

4 Tablespoons butter

2 cups hot water

12 eggs

6 Tablespoons grated Parmesan cheese

6 teaspoons green onions, chopped

Cook sausage in a large skillet. Do not drain. Stir in stuffing mix, butter, and hot water. Let sit, covered, for 10 minutes. Fluff stuffing with fork.

Spoon about 1 cup of stuffing into each of 12 individual ramekins (8- to 12-ounce dishes) and keep warm. Meanwhile, poach eggs. Top each portion of stuffing with 2 poached eggs, then top with Parmesan and green onions. Serve immediately.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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