| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Pork, Stuffing, Turkey | 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 | t | Dried thyme |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 5762
Calories From Fat: 3266
Total Fat: 374.5g
Cholesterol: 701.4mg
Sodium: 7417.6mg
Potassium: 5117.8mg
Carbohydrates: 400g
Fiber: 53.1g
Sugar: 65.4g
Protein: 216.9g