| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | T | Salt |
| 1 | t | Onion powder |
| 1 | t | Red pepper |
| 3/4 | t | Garlic powder |
| 1/2 | t | White pepper |
| 1/2 | t | Dry mustard |
| 1/2 | t | Rubbed sage |
| 1/2 | t | Ground cumin |
| 1/2 | t | Black pepper |
| 1/2 | t | Dried thyme |
| 2 | Apples, coarsely chopped | |
| 4 | T | Unsalted butter |
| 3 | T | Light brown sugar |
| 1 | t | Vanilla |
| 1/2 | t | Nutmeg |
| 3/4 | lb | Ground pork sausage |
| 1 | c | Onions, chopped |
| 1 | c | Celery, chopped |
| 1/2 | c | Chopped green pepper |
| 2 | t | Minced garlic |
| 1 | 4 oz chopped green chiles | |
| undrained | ||
| 1 | 2 cans chicken stock | |
| 1 | Pepperidge Farm Herbed | |
| Stuffing Mix. | ||
| 1 | Pepperidge Farm Cornbread | |
| Stuffing Mix | ||
| 1 | c | Chopped walnuts |
INSTRUCTIONS
This is a recipe I adapted from Paul Prudhommes Stuffed Pork Chops recipe, which is also wonderful. The stuffing is best cooked separately in a baking dish to go along with your turkey. First, mix the following ingredients. Reserve 2 Tbs. and sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin. You might make more mix for a large turkey. Second: Process apples, butter, sugar, vanilla and nutmeg until smooth. Set aside. Third: Brown sausage in skillet over high heat for 3 minutes. Add onions, celery, green pepper, garlic and 2 T. seasoning mix, stirring well. Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned. Reduce heat, add green chiles and chicken stock and cook 5 min. stirring frequently. Add apple mixture and cook about 2 minutes more, stirring constantly. Remove from heat. In a large mixing bowl, place both packages of stuffing mix. Pour contents of skillet over dry crumbs and mix well. Mix in walnuts. If mixture is too dry, add more chicken broth or even water. This should make a moist but not soggy stuffing. Cover and bake at 350 degrees for about 25 minutes. Uncover and bake 10-15 minutes until lightly browned on top. Posted to CHILE-HEADS DIGEST V4 #202 by Judy Howle <[email protected]> on Nov 16, 1997
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
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Calories: 2257
Calories From Fat: 1628
Total Fat: 187.4g
Cholesterol: 370.5mg
Sodium: 8855.7mg
Potassium: 2421.2mg
Carbohydrates: 85.4g
Fiber: 22.4g
Sugar: 43.8g
Protein: 74.8g