| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Turkey, Stuffing, Pork | 1 | Servings |
INGREDIENTS
| 1 | lb | Prepared sausage meat in bulk |
| 1/4 | lb | Butter |
| 3 | c | Onion; finely chopped |
| 1 1/2 | c | Celery; chopped |
| 4 | c | Dried bread crumbs; * see note |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2/3 | c | Hot water |
| 1/2 | lb | Pecans; coarsely chopped |
INSTRUCTIONS
* I use stale french bread, pulled into small pieces. Put the sausage in a skillet and cook, breaking up the lumps with the side of a kitchen spoon. Cook until it has lost its raw color. If desired, drain off all or a part of the fat. Melt 2 tablespoons of butter in a skillet and cook the onions and celery until the onions are wilted. Add the sausage. Melt the remaining 6 tablespoons of butter and add it. Add all the remaining ingredients and blend well. Let cool. Yield: Sufficient stuffing for an 8 to 10 pound turkey. Per serving: 1738 Calories; 174g Fat (86% calories from fat); 16g Protein; 48g Carbohydrate; 248mg Cholesterol; 2857mg Sodium NOTES : For a 19 to 20 pound turkey, the quantities should be doubled exactly except for the sausage meat, which should be increased to 2 1/2 pounds. Recipe by: Craig Claiborne's Southern Cooking Posted to MC-Recipe Digest V1 #856 by shade <liveoak@polaris.net> on Oct 21, 1997
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