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

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