Sausage-Pecan Stuffing

Categories: Turkey | Stuffing | Pork

Serves: 1 Servings

Ingredients:

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

Instructions:
* 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

Posted to MC-Recipe Digest V1 #856 by shade on Oct
21, 1997

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