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| Sausage-Pecan Stuffing Recipe |
Category: Pork / Turkey
Rating:
N/A
Servings: Suffi
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Ingredients
1 lb prepared sausage meat in bulk
1/4 lb butter
3 cup onion; finely chopped
1 1/2 cup celery; chopped
4 cup dried bread crumbs; * see note
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 salt; to taste
1 freshly ground black pepper; to taste
2/3 cup hot water
1/2 lb pecans; coarsely chopped
Cooking 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 2 1/2 pounds. Recipe by: Craig Claiborne's Southern Cooking
pork,turkey,stuffings
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