Side Pannel
Sausage-Pecan Stuffing
Sausage-Pecan Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Pork
Ingredients List
- 1 lb Prepared sausage meat in
- -bulk
- 1/4 lb Butter
- 3 c Onion; finely chopped
- 1 1/2 c Celery; chopped
- 4 c Dried bread crumbs; * see
- -note
- 1 ts Dried thyme
- 1/2 ts Dried sage
- Salt; to taste
- Freshly ground black pepper;
- -to taste
- 2/3 c Hot water
- 1/2 lb 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 2 1/2
pounds.
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.
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