| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
St. Louis |
St. louis p, Post1 |
20 |
servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 1 |
lb |
Sweet Italian turkey or pork sausage; casing removed |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Ribs Celery; diced |
| 2 |
|
Granny Smith or Delicious apples; cored and chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Poultry seasoning -; (to 3 tspns) |
| 12 |
c |
Cubed country-style stuffing mix |
|
|
(or 12 cups multigrain bread cubes from a |
| 24 |
oz |
Loaf dried overnight) |
| 2 |
c |
Low sodium chicken broth; (or more) |
|
|
Salt |
|
|
Ground black pepper |
INSTRUCTIONS
Coat a large skillet with cooking spray. Brown sausage until cooked
through. Remove sausage from heat; transfer to a large mixing bowl.
Crumble sausage. Melt butter in the skillet; saute onion for 2 to 3
minutes, until translucent. Add celery, apples, garlic and poultry
seasoning; cook for 3 to 5 minutes, stirring often. Add
apple-vegetable mixture and stuffing mix or bread to bowl of sausage;
mix well. Moisten with chicken broth; season with salt and pepper.
Let cool completely before stuffing the turkey. Yield: 20 cups.
Note: Stuffing can be cooked separately in a large glass casserole
dish, but more stock may be needed to replace the moisture that
usually comes from the turkey cavity.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Recipe from
Family Fun Magazine (http://www.family.com)
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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