| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Latimes3 |
12 |
servings |
INGREDIENTS
| 2 |
tb |
Oil; (preferably bacon grease) |
| 1 |
|
Onion; coarsely chopped |
| 2 |
|
Celery stalks; sliced |
| 1 |
|
Bell pepper; diced |
| 1 |
lb |
Smoked sausage; sliced |
| 2 |
|
Bay leaves |
| 3/4 |
lb |
Mustard greens; chopped |
| 1 |
lb |
Unseasoned dried bread cubes |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Water |
| 2 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
Heat oil in large skillet or baking dish over medium-high heat. Add onion
and celery and cook until celery softens, about 5 minutes. Add bell pepper
and cook until pepper softens, about 5 minutes. Add smoked sausage and bay
leaves and cook 5 minutes, stirring frequently. Add mustard greens and cook
until barely wilted, about 5 minutes. Remove pan from heat and add bread
cubes, eggs and water and stir gently to combine thoroughly. Add salt and
pepper to taste and stir again. If using skillet, transfer contents to
large, covered baking dish. Press aluminum foil closely over surface of
stuffing, pressing to edges to seal. Cover and put in cold oven. Turn oven
on to 350 degrees and bake to internal temperature of 155 degrees, about 30
minutes. Remove from oven, but don't remove aluminum foil until ready to
serve. Yields 10 to 12 servings.
Each of 12 servings: 169 calories; 732 mg sodium; 74 mg cholesterol; 13
grams fat; 7 grams carbohydrates; 7 grams protein; 0.45 gram fiber
Recipe Source: Los Angeles Times - 11-18-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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