| 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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