Sausage-pecan stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Prepared sausage meat in bulk |
| ¼ | pounds | Butter |
| 3 | cups | Onion; finely chopped |
| 1½ | cup | Celery; chopped |
| 4 | cups | Dried bread crumbs; * see note |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried sage |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| ⅔ | cup | Hot water |
| ½ | pounds | Pecans; coarsely chopped |
Directions
* 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 2½ pounds.
Recipe by: Craig Claiborne's Southern Cooking Posted to MC-Recipe Digest V1 #856 by shade <liveoak@...> on Oct 21, 1997