Yesterday on Channel 5, our own Toni Jorgensen was showing the way to great Southern Style Stuffing for your Thanksgiving Turkey.
Check out the video here.
Ingredients:
- 1 pound mild or hot Pork Sausage
- 1/2 cup butter or margarine
- 11/2 cup chopped celery
- 2 cups onion
- 2 cups soft Italian or plain bread crumbs
- 2 eggs beaten
- salt and pepper to taste
- 2 tablespoon dried sage
- 5 cups yellow crumbled corn bread
Method:
In a frying pan cook the sausage until done and set aside drain any fat. Melt butter and saute onion and celery. Combine in a bowl the rest of the ingredients cook in bird or in a pan until brown on top at 325 degrees for approx 30 minutes.
Toni was showing off more good BBQ on Studio 5 yesterday. Check out the video segment by clicking here and get the recipe.

Toni also made a great tasting, easy to make dipping sauce.
Here is the recipe:
Citrus Ranch Dipping Sauce
Ingredients:
* 1 packet Ranch dressing mix
* Cilantro
* Juice of 1 lime
Method:
Mix dressing according to directions on packet. Stir in chopped cilantro and lime juice. Whisk together.
It was fun checking out the cool corvettes outside the restaurant as the Corvette club members check out our great BBQ.
On the way out of town, after supporting the Tour of Utah (American’s Toughest Stage Race) the Shimano Factory Support Team came by Rib City Grill (American Fork, Utah) on their way out of town.
We checked them out on the internet and found out these four guys have over 50 years of experience and are supporting 35 cycling events.
Toni J’s daughter is also in the Bike Industry following cycling events in the Western US, so she wanted to make sure that these guys got good treatment at her place. We were glad to send them on their way with good BBQ from Rib City Grill