| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh pork sausage meat |
| 1 |
|
Fillets reserved from a boned turkey or 1/2 pound skinless boneless chicken breasts |
| 1/2 |
|
Stick unsalted butter |
| 1 |
lb |
Onions; chopped |
| 2 |
c |
Chopped celery |
| 2 |
tb |
Chopped fresh sage leaves or 1 tablespoon crumbled dried |
| 1/2 |
lb |
Cooked ham; cut into 1/4-inch dice |
| 3 |
c |
Dry 1/4-inch bread cubes |
| 1 |
c |
Hazelnuts; toasted, skinned and chopped |
| 1 |
c |
Minced fresh parsley leaves |
| 3 |
lg |
Eggs; beaten lightly |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Freshly ground pepper |
INSTRUCTIONS
In a large skillet cook the sausage meat, crumbled, over moderate heat,
stirring and breaking up the lumps, until it is no longer pink, transfer it
with a slotted spoon to a large bowl, and let it cool. Remove and discard
the white tendons from the turkey fillets or chicken breasts with a sharp
knife and in a food processor grind the fillets coarse. Add the sausage,
grind the mixture until it is blended, and transfer it to the large bowl.
Pour off the fat from the skillet, add the butter, and in it cook the
onions and the celery with the sage, covered, over moderately low heat,
stirring occasionally, until the vegetables are softened. Let the mixture
cool in the skillet, add it to the large bowl with the ham, 2 cups of the
bread cubes, crushed fine in a plastic bag, the remaining 1 cup bread
cubes, left whole, the hazelnuts, the parsley, the eggs, the salt, and the
pepper, and combine the mixture well. The stuffing may be made up to 1 day
in advance and kept covered and chilled.
Recipe by: Cooking Live Show #CL9005
Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”