4 stalks celery (chopped)
1 large yellow onion (diced)
1 bunch of fresh parsley (chopped)
1/2 stick butter + 2 tbs. Olive Oil
16 ounces package stuffing
4 cloves garlic (chopped)
14 ounces can creamed corn
10 1/2 cups chicken broth
1 pound hot sausage
1/2 cup grated Romano Cheese
In a large frying pan heat the butter and olive oil.
Add the celery, onion, parsley and garlic and sauté until the onion is clear.
Add the loose sausage and creamed corn and continue to sauté.
Add the package stuffing along with the chicken broth and combine well.
Butter a muffin tin (or baking dish) and place stuffing in each cup. Top with grating cheese and a drizzle of olive oil.
Bake in 350 degree oven for about 30 minutes.