| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Salt |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Red pepper |
| 3/4 |
ts |
Garlic powder |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Rubbed sage |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Dried thyme |
| 2 |
md |
Apples; coarsely chopped |
| 4 |
tb |
Unsalted butter |
| 3 |
tb |
Light brown sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Nutmeg |
| 3/4 |
lb |
Ground pork sausage |
| 1 |
c |
Onions; chopped |
| 1 |
c |
Celery; chopped |
| 1/2 |
c |
Chopped green pepper |
| 2 |
ts |
Minced garlic |
| 1 |
cn |
(4 oz) chopped green chiles; undrained |
| 1 |
|
2 cans chicken stock |
| 1 |
pk |
Pepperidge Farm Herbed Stuffing Mix. |
| 1 |
pk |
Pepperidge Farm Cornbread Stuffing Mix |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
FIRST
SECOND
THIRD
This is a recipe I adapted from Paul Prudhomme.s 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 <howle@ebicom.net> on
Nov 16, 1997
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”