| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry, Holidays |
16 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 3 |
c |
Celery With Leaves; chopped |
| 2 |
c |
Onions; chopped |
| 1 |
lb |
Bulk Country Sausage; crumbled |
| 2 |
|
Tart Apples; cut in 1/2" pieces |
| 1 |
c |
Hazelnuts; Toasted, Skinned, chopped |
| 1 |
c |
Dried Pitted Cherries |
| 6 |
c |
Stale Bread Cubes |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried Thyme Leaves |
| 1 |
ts |
Dried Sage Leaves; crumbled |
|
|
Freshly Ground Black Pepper; to taste |
| 1 |
c |
Tawny Port |
| 1 |
c |
Chicken Broth |
INSTRUCTIONS
1. Heat the oil in a large skillet. Saute the celery and onions over low
heat until softened but not browned, 10 minutes. Transfer the vegetables to
a large mixing bowl.
2. Add sausage to the skillet and cook, breaking up any large chunks, until
it is cooked through and lightly browned, 10 minutes. Add sausage to the
vegetables in the bowl.
3. Stir the apples, hazelnuts and cherries into the sausage mixture. Add
the bread cubes and toss lightly. Sprinkle with the salt, thyme, sage and
pepper. Toss lightly again. Add the port and broth and toss until well
blended.
4. Use about 7 cups of stuffing for the cavity of an 18 to 20 pound turkey,
another 3 cups for the neck area. Any remaining stuffing can be put in an
oven proof casserole and baked for about 1 hour, loosely covered with foil.
Posted to Gail's Recipe Swap by M.S.
Recipe by: New Basics Cookbook
Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward
<dianne@olynet.com> on Nov 13, 1997
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