Free Recipe Sausage-Pecan Stuffing
Recipe Type: T Recipes
Recipe Preparation: cook
Cooking Ingredients for Sausage-Pecan Stuffing Recipe
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
Sausage-Pecan Stuffing Preparation
* 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
Cooking Temperature:
Recipe Serves: 1
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