| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
T, H, A, N, K |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Bulk sausage |
| 3 |
c |
Onions; minced |
| 2 |
c |
Celery; minced |
| 6 |
|
Cloves garlic; minced |
| 8 |
c |
Stale bread cubes |
| 14 |
sl |
Toasted dayold white bread; torn |
| 1 |
tb |
Fresh sage; minced |
| 2 |
ts |
Fresh thyme; minced |
| 1/2 |
c |
Parsley; minced |
|
|
Salt and pepper |
| 1 1/2 |
c |
Chicken stock |
INSTRUCTIONS
Heat oven to 325 degrees F. Butter a large baking dish. Heat sausage over
medium heat in a large, deep skillet, stirring occasionally, until no
longer pink, about 10 minutes. Transfer sausage to a large bowl with a
slotted spoon. Add onions, celery and garlic to skillet; cook, stirring
occasionally, until softened, 7 to 10 minutes. Spoon vegetables into bowl
with sausage and add
remaining ingredients, tossing to combine well. Add just enough stock to
moisten stuffing mixture.
Pack stuffing mixture into casserole, cover with foil and bake 40 minutes.
Remove foil and continue baking, 20 minutes until golden brown.
Yield: 12 servings
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997
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