| 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 |
bn |
Celery; diced, (about 2 cups) |
| 2 |
md |
Onions; chopped |
| 1/2 |
lb |
Butter |
| 1 |
tb |
Rubbed sage |
| 1 |
tb |
Ground savory |
| 1 |
ts |
Salt; (more may be added to taste after the stuffing is mixed) |
| 2 |
tb |
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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