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CATEGORY CUISINE TAG YIELD
Meats Bohemian, Poultry, Side dish 1 Servings

INGREDIENTS

1 lb Pork sausage
1 lb Saltine crackers
3 c Chicken stock, hot
1 c Onion, chopped
1 c Celery, chopped
2 T Butter
4 t Sage, rubbed
2 t Thyme, leaves
1 T Parsley
1/2 t White pepper
2 Smoked oysters, drained

INSTRUCTIONS

Recipe by: Randy Pollak Cook sausage in a medium frying pan, chopping
and stirring with a wooden spoon to crumble. Remove sausage reserving
about 2 tablespoons of fat. Add butter heat until melted, then add
onions and celery. Saute until onions are soft and translucent. In a
very large mixing bowl, add crackers and crush into small pieces. Add
all remaining ingredients except for chicken stock. Mix until
thoroughly combined. Add chicken stock and stir until well moistened.
Use as a stuffing for poultry or transfer to a baking dish and bake  at
350-degrees for about 1 hour or until done.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4038
Calories From Fat: 1923
Total Fat: 214.6g
Cholesterol: 427.4mg
Sodium: 9085.9mg
Potassium: 3222mg
Carbohydrates: 386.9g
Fiber: 19.3g
Sugar: 30.5g
Protein: 129.2g


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