Pecan sausage corn bread stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Dry bread cubes |
| 4 | cups | Crumbled corn bread |
| ½ | cup | Raisins |
| ¼ | cup | Butter or margarine |
| 2 | cups | Finely chopped onions |
| 1 | cup | Finely chopped celery |
| 1 | cup | Chopped pecans |
| 1 | pounds | Italian sausage or breakfast sausage |
| 1 | cup | Chicken stock or enough to moisten |
| 3 | teaspoons | Poultry seasoning |
| ½ | teaspoon | Freshly ground black pepper |
Directions
In a large bowl, combine bread cubes and crumbled corn bread. Pour ½ cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2½ quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour. Makes about 2 quarts. Note: Use about ¾ cup of stuffing per pound of turkey and stuff turkey just before roasting.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998