Ingredients Jump to Instructions ↓

  1. 4 cups Dry bread cubes

  2. 4 cups Crumbled corn bread cup Raisins cup Butter or margarine

  3. 2 cups Finely chopped onions

  4. 1 cup Finely chopped celery

  5. 1 cup Chopped pecans

  6. 1 pounds Italian sausage or breakfast sausage

  7. 1 cup Chicken stock or enough to moisten

  8. 3 teaspoons Poultry seasoning teaspoon Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine bread cubes and crumbled corn bread. Pour ½ cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2½ quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour. Makes about 2 quarts. Note: Use about ¾ cup of stuffing per pound of turkey and stuff turkey just before roasting. Posted to recipelu-digest by "Diane Geary." on Feb 4, 1998


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