posted by DBR 04-17-100 8:37 AM
From Better Homes and Garden
3/4 pound bulk pork sausage
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup margarine or butter
1 teaspoon poultry seasoning
1/8 teaspoon pepper
5 cups dry white bread cubes (7 slices)
5 cups crumbled corn bread (see note below)
3/4 cup toasted chopped pecans
1 1/2 cups chicken broth
Preheat oven to 325 degrees.
In a large skillet cook sausage till brown. Drain, reserving 2 tablespoons of the drippings. Set aside. In same skillet cook onion, green pepper, and celery in hot margarine or butter till tender.
In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and corn bread; toss till coated. Add sausage, reserved drippings, vegetables, and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.
Use to stuff one 10-pound turkey or place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Bake, covered, in a 325* oven for 40 to 45 minutes or till hot. Makes 10 to 12 servings.
Note: For the corn bread, you can make your own recipe below or use a packaged mix. For 5 cups, you will need one, 10-ounce package corn bread mix.
Make-ahead Tips: As early as days seven days ahead, prepare corn bread, crumble, and freeze. Dry bread cubes and freeze. One day ahead, chop vegetables. Cook, drain, and refrigerate sausage.
Nutrition facts per serving of stuffing only: 352 cal., 24 g total fat (4 g saturated fat), 56 mg cholesterol, 857 mg sodium, 28 g carbohydrate, 1 g fiber, 9 g pro. Daily Values: 13% vitamin. A, 8% vitamin. C, 3% calcium, 10% iron.
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