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Instructions |
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Prepare bread crumbs using sliced white bread (or
your choice of bread). Cut cubes approximately ˝
inch in size. Spread on clean surface until dry. I
prefer to avoid crunchy dry. Place in large (larger
the better) mixing bowl.
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Fry sausage, breaking up into small pieces, until
lightly browned. Thoroughly drain. Set aside.
Chop celery stalks and leaves. Set aside.
Sauté onions in butter or premium margarine.
Remove when onions become translucent. Add to the
bread crumbs.
Combine all ingredients; lightly folding together.
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Cook's Notes-
If stuffing a turkey, the stuffing should be quite
dry. If cooking separately, a roasting bag is
excellent. The dressing should preferably be
moist. Add chicken stock or small amount of water
and lightly toss. Follow cooking directions for
the bag.
Optional additions- We have found that 1/2 to 1
cup of chopped fresh pecans and/or 1 cup sliced
fresh apple can add a nice flavor touch to the
stuffing. This may be added when combining the
other ingredients.
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Recommended Herbs- sage, thyme, rosemary, tarragon,
marjoram. Adjust quantity to taste. We fine grind
the herbs with mortar and pestle.
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Originally Submitted
11/27/2011
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