Harvest sausage dressing [for poultry]
9 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage |
| 2 | cups | Celery; chopped |
| 2 | cups | Mushrooms; sliced |
| 1½ | cup | Onion; chopped |
| 1 | tablespoon | Plus 1 tspn chicken-flavored bouillon granules |
| 1¾ | cup | Boiling water |
| 2 | eaches | 8-oz packages herb-seasoned stuffing mix |
| 1⅓ | cup | Mincemeat |
| 1 | each | 8-oz can sliced water chestnuts; drained and chopped |
| 2 | teaspoons | Poultry seasoning |
Directions
Brown sausage in a Dutch oven, stirring to crumble; drain. Return sausage to Dutch oven; add celery, mushrooms, and onion. Cook over low heat until vegetables are crisp-tender. Add bouillon granules and water; bring to a boil.
Add stuffing mix and remaining ingredients to Dutch oven. Stir well, and lightly stuff 2 cups of dressing into body cavity of turkey. SPoon remaining 7 cups of dressing into a lightly greased 12" x 8" x 2" baking dish. Cover and bake at 350 degrees F for 45 minutes. Yield: 9 cups.
Dorothy L. Akers of Virginia in November, 1988"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-18-95