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Share-less Thanksgiving Stuffing

Recipe from: 2 Fat 2 Fly Stuffed Chicken Wings

Visit South Carolina for some magical stuffed chicken wings at the 2Fat2Fly truck.

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1 loaf French bread with crust, cut into 1-inch cubes
10 tablespoons butter
1 bunch green onions
1/4 cup red onion, diced
2 cups celery, finely chopped
3/4 cup fresh Italian parsley
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh sage, chopped
1 garlic clove, minced
1 teaspoon coarse kosher salt or sea salt
1 teaspoon ground black pepper
1 cup sage Jimmy Dean sausage, cooked and drained
3 eggs
1 cup low-salt chicken broth
3 ounces grated Parmesan

Preheat oven to 375 degree Fahrenheit. Spread bread on baking sheet and bake until bread is dry, about 15 minutes. Set aside to cool. Leave the oven heated.

Melt butter in a large skillet over medium heat. Add in the next 8 ingredients and sauté until celery is tender and onions are translucent, bout 6-8 minutes.

Generously butter a 13x9x2 glass baking dish. Throw the bread chunks in a large bowl, add the warm veggie blend and cooked sausage and toss together until combined. Whisk together eggs and chicken broth, add to the stuffing mix, and toss to coat. Toss in Parmesan. Transfer to the dish, cover with buttered foil and bake for 30 minutes.

Remove foil and bake until golden, about 30 minutes more.
Serve as a side dish to your favourite chicken wings or other poultry dishes.

Yield: 8 servings