Yield: 6 Servings
|1¼ pounds||Challah crusts trimmed cut into 1/2\" cubes, or other egg bread|
|1 pounds||Sweet Italian sausage; casings removed|
|1 medium||Onion; chopped|
|4 \N||Stalks celery; chopped|
|½ cup||Canned water chestnuts; quartered|
|½ cup||Coursely chopped pecans; 2 oz.|
|2 tablespoons||Fresh parsley; chopped|
|4 teaspoons||Chopped fresh sage or 1 1/4 tsp dried|
|¼ cup||Chicken stock or canned broth|
|2 tablespoons||Unsalted butter; melted, 1/4 stick|
|\N \N||Salt and freshley ground pepper|
|3 \N||Eggs beaten with 2-3 T water **, maybe only 2 eggs|
1. Preheat oven to 300'. Spread bread cubes on 2 heavy large cookie sheets.
Bake until crisp, about 20 minutes. Transfer to large bowl.
2. Cook sausage in heavy large skillet over medium heat until cooked through, crumbling with fork, about 12 minutes. Add to bread cubes, using slotted spoon. Add onion and celery to same skillet and cook until translucent, stirring frequently, about 10 minutes.
3. Add to bread. Mix in water chestnuts, pecans, parsley and sage. Add stock and butter and toss to combine(mixture will be dry). Season with salt and pepper. (Can be prepared 1 day ahead, cover and refrigerate. Bring to room temperature before using)
4. Either bake in a buttered baking dish(souffle for example) or stuff in turkey and bake until desired doneness.
Note: Recipe was designed to have part of the stuffing stuffed into the turkey and the remainder mixed with 2 eggs mixed with 2 T water and baked in a souffle dish. Adjust as necessary.
NOTES : ** Should add a couple of eggs for binding.
Recipe by: Bon Appetite(November 1989) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Luke Murden" <lmurden@...> on Nov 25, 1997