| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Margarine or butter |
| 1 | md | Onion, chopped |
| 2 | Stalks celery, chopped | |
| 8 | c | Dry bread cubes |
| 2 | tb | Minced fresh parsley |
| 2 | tb | Poultry seasoning |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Chicken broth or water. |
| Bread stuffing (recipe above) | ||
| 1/2 | lb | Pork sausage |
| Bread stuffing (recipe above) | ||
| 2 | md | Apples, peeled, cored, chopped |
| 2/3 | c | Raisins |
| RED WINE AND OYSTER STUFFING: | ||
| Bread stuffing (recipe above) | ||
| 1/2 | pt | Oysters |
| 2 | tb | Red wine |
INSTRUCTIONS
SAUSAGE STUFFING APPLE RAISIN STUFFING Makes 1 quart. In a large skillet, cook margarine, onion, and celery until tender. In a large bowl, combine bread , parsley, seasoning, salt and pepper; mix well. Add broth and margarine/onion mixture, stirring until desired moistness. SAUSAGE STUFFING (makes 2 quarts): In a small skillet, brown the sausage. Decrease the poultry seasonings and salt called for in the bread stuffing recipe. Add the browned sausage to the stuffing. APPLE RAISIN STUFFING (makes 2 quarts): Add the chopped apples and raisins to the bread stuffing before it goes into the oven (or bird). RED WINE AND OYSTER STUFFING....makes 2 quarts: Simmer the oysters in the red wine until set (about 5 minutes). Drain and chop the oysters. Add to the bread stuffing. Posted to Recipe Page 17 November 96 Date: Sat, 16 Nov 1996 03:26:55 +0500 From: Gourmet Connection <capco@norwich.net>
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