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Jim Campbell Bread And Sausage Stuffing

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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

1 Loaf, 2 pound size Jim
Campbell Sauvina Bread
2 qt Chicken broth
2 lb Bulk whole hog sausage
1 Celery, diced about 2
cups
2 Onions, chopped
1/2 lb Butter
1 T Rubbed sage
1 T Ground savory
1 t Salt, more may be added to
taste after the stuffing
is
mixed
2 T Minced garlic

INSTRUCTIONS

Cut the bread into 1/4 inch croutons. Place on cookie sheets or
shallow baking pans and dry well in a 200 degree oven stirring
occasionally. This can be done the day before.  Pour chicken broth into
a large saucepan or a stock pot. Add celery,  onions, butter, sage,
savory, and salt. Simmer until the celery and  onions are tender.
Crumble the sausage into a large skillet and fry until most of the  fat
is rendered out but the sausage is still juicy. Drain off the fat.  Put
the croutons in a very large mixing bowl (I use a dishpan) and  stir in
the sausage. Remove the broth/vegetable mixture from the heat  and add
the garlic. Pour over the croutons and mix well. Allow to  stand for 10
minutes and mix well again. The dressing should be moist  enough to
form into a ball without crumbling. If not, add a little  hot water.
Stuff the turkey and put the extra stuffing into a greased casserole.
Cook the turkey. Put the casserole in the oven with the turkey for  the
last 30 minutes.  Note: mushrooms may be added if desired.  Posted to
CHILE-HEADS DIGEST V4 #249 by SBahrd@a-o.com (Stephen  Tanner) on Dec
26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2221
Calories From Fat: 1754
Total Fat: 198.7g
Cholesterol: 533mg
Sodium: 6759.7mg
Potassium: 4015mg
Carbohydrates: 59.2g
Fiber: 17.4g
Sugar: 27.9g
Protein: 55.6g


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