| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Holidays, Stuffings | 10 | Servings |
INGREDIENTS
| 1 | c | Raisins; dark |
| 1/2 | c | Port wine |
| 1/2 | c | Liquer; B&B |
| 1 | lb | Sausage meat; sweet Italian |
| 2 | c | Onion; diced |
| 1 | c | Celery; hearts, diced |
| 2 | c | Sweet potato; peeled and chopped |
| 2 | tb | Sage; fresh & chooped |
| 2 | tb | Rosemary sprigs; (chopped) |
| 2 | tb | Thyme; fresh & chooped |
| 8 | c | Cornbread; (crumbled) |
| 1 | c | Apple; diced small |
| 1 | c | Parsley |
| 1/2 | c | Chestnuts; roasted, chopped |
| Salt and pepper; to taste | ||
| 3/4 | c | Low fat milk |
| 3 | cn | Chicken stock; defatted |
INSTRUCTIONS
Preheat oven to 375 degrees. Soak the raisins in the Port and B&B for at least 2 hours, preferably overnight. In a large pan over high heat, sautee the sausage (or ground turkey) for two minutes drain all excess fat. Add the onions and sweat them for two minutes. Add the celery, sweet potatoes and all of the fresh herbs, sautee for two to three minutes. Transfer into a large glass bowl. Add all of the remaining ingredients. Spray a baking pan or dish (approx. 15" x 10" x 2") with a low-fat spray. Place the stuffing in the baking pan, cover with aluminum foil and bake for 45 minutes. Uncover and bake for 10 more minutes or until top is golden brown. NOTES : Note: Can substitute ground turkey breast for sausage if desired to make more lowfat dish. <http://www.chefjeanpierre.com/order.html> Chef Jean Pierre's Cooking School c/o The Left Bank Restaurant Web Site 214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)462-5376 Recipe by: Chef Jean Pierre Posted to recipelu-digest Volume 01 Number 166 by "Laura J.Bettingen" <labette@sprynet.com> on Oct 26, 1997
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