| 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 |
tb |
Butter |
| 4 |
ts |
Sage; rubbed |
| 2 |
ts |
Thyme (leaves) |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
White pepper |
| 2 |
cn |
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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