Sausage crouton stuffing (cd)

1 Servings

Ingredients

Quantity Ingredient
1¼ pounds Challah or other egg bread - crusts trimmed cut into 1/2\" cubes
1 pounds Sweet italian sausage; casings removed
1 medium Onion; chopped
4 Celery stalks; chopped
½ cup Drained canned water chestnuts -- quartered
½ cup Toasted, coarsely chopped pecans -- (about 2 ozs)
2 tablespoons Chopped fresh parsley
4 teaspoons Chopped fresh sage
; (or 1 1/2 tsp ground
Dried sage)
¼ cup Chicken or turkey stock
2 tablespoons Unsalted butter; melted
Salt and freshly ground pepp er

Directions

Recipe by: Anthony Dias Blue and Kathryn K. Blue Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on 2 large cookie sheets. Bake until crisp, about 20 minutes. Transfer to a large bowl.

Crumble the sausage meat into a large skillet, and saute over medium heat until cooked through, about 12 minutes. Add to the bread cubes, using a slotted spoon. In the same skillet, saute the onion and celery until transparent, about 10 minutes. Add to the bread mixture. Mix in the water chestnuts, pecans, parsley, and sage. Add the stock and butter and toss to combine (the mixture will be dry). Season with salt and freshly ground pepper. Yield is about 16 cups of stuffing. Advance preparation: Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Comments: This is a rich, earthy, and extremely delicious stuffing with great texture.

Recipe source: THANKSGIVING DINNER by Anthony Dias Blue and Kathryn K.

Blue (c) 1990 Harper Collins, New York - 208 pages - $19.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-14-1995

Posted to MM-Recipes Digest V4 #270 by Bill Webster <thelma@...> on Oct 15, 1997

Related recipes