| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
c |
Day old cornbread; cubed 1" |
| 2 |
lb |
Sausage; casings removed |
| 1 |
c |
Pitted prunes |
| 4 |
tb |
Chopped fresh sage or 2 ts dried |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Butter |
|
|
Salt and pepper; to taste |
| 3 |
c |
Chopped onions |
| 4 |
tb |
Fress thyme or 1 T dried |
| 6 |
|
Ribs celery; chopped |
| 1/4 |
c |
Chopped parsley |
| 1 |
c |
Dried cherries |
| 2 |
c |
Chicken broth |
INSTRUCTIONS
Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2
tablespoons olive oil, the salt and pepper. and half of the thyme. Toss
well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted
slightly. Let cool at room temperature for 15 to 30 minutes. Return to
bowl.
2. Cook the sausage in a nonstick skillet over medium-high heat for 15 to
20 minutes or until cooked through and lightly browned, breaking up the
meat with a spatula. (Pour:off the fat if too much accumulates during
cooking.) Remove with a slotted spoon to cornbread, breaking up the'sausage
more if necessary.
3. Place remaining olive oil and the butter in a heavy saucepan. Cook
onions and celery to wilt for 10 minutes over medium-low heat, stirring.
Stir in the- cherries and prunes, then cook 5 minutes more. Fold into
cornbread.
4. Toss remaining thyme, the sage and parsley with the cornbread using a
rubber spatula. Slowly drizzle in broth, 1/2 cup at a time, until moist to
your liking. Adjust seasonings to taste. Cool completely to room
temperature before stuffing the turkey.-Cook the stuffing in the turkey or
heat, covered, in an ovenproof dish at 350 for 25 minutes before serving.
Yeild 16 cups (enough for a 20 - to 24 pound turkey).
Recipe by: Shelia Lukins "parade" 11-17-1996
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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