| 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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