| 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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