| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
12 |
Servings |
INGREDIENTS
| 12 |
tb |
Butter |
| 2 1/2 |
c |
Onion; yellow |
| 3 |
|
Apples; cored |
| 1 |
lb |
Sausage; bulk breakfast |
| 3 |
c |
Cornbread; homemade |
| 3 |
c |
Bread, whole-wheat |
| 3 |
c |
Bread, French |
| 2 |
ts |
Thyme, dried |
| 1 |
ts |
Sage, dried salt and pepper |
| 1/2 |
c |
Parsley,Italian; chopped |
| 1 1/2 |
c |
Pecan halves |
INSTRUCTIONS
Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan
and Winesap are good choices. Breads should be coarsely crumbled. 1. Melt
half the butter in a skillet. Add chopped yellow onions and cook over
medium heat, partially covered, until tender and lightly colored, about 25
minutes. Transfer onions and butter to a large mixing bowl. 2. Melt
remaining butter in same skillet. Add apple chunks and cook over high heat
until lightly colored but not mushy. Transfer apples and butter to the
mixing bowl. 3. Crumble the sausage into the skillet and cook over medium
heat, stirring, until lightly browned. With a slotted spoon, transfer
sausage to the mixing bowl and reserve the rendered fat. 4. Add remaining
ingredients to the ingredients in the mixing bowl and combine gently. Cool
completely before stuffing the bird; refrigerate if not used promptly. 5.
if you do not wish to actually stuff the bird (goose or duck, for example,
can make the stuffing greasy), spoon it into a casserole. Cover casserole
and set into a large pan. Pour got water around the casserole to come
halfway up the sides. Bake for 30 to 45 minutes at 325°F., basting
occasionally with the cooking juices from the bird or with the reserved
sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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