Cracker Dressing With Sausage And Smoked Oyst
| 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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Nutrition (calculated from recipe ingredients)
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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