| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Sausage | 1 | Servings |
INGREDIENTS
| 4 | c | Dry bread cubes |
| 4 | c | Crumbled corn bread |
| 1/2 | c | Raisins |
| 1/4 | c | Butter or margarine |
| 2 | c | Finely chopped onions |
| 1 | c | Finely chopped celery |
| 1 | c | Chopped pecans |
| 1 | lb | Italian sausage or breakfast sausage |
| 1 | c | Chicken stock or enough to moisten |
| 3 | ts | Poultry seasoning |
| 1/2 | ts | Freshly ground black pepper |
INSTRUCTIONS
In a large bowl, combine bread cubes and crumbled corn bread. Pour 1/2 cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2 1/2 quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour. Makes about 2 quarts. Note: Use about 3/4 cup of stuffing per pound of turkey and stuff turkey just before roasting. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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