Aazure.699
net.cooks
utzoo!decvax!ucbvax!ARPAVAX:CAD:teklabs!tekmdp!azure!donb
Tue Apr 13 12:41:26 1982
Dressing for fowl
Easy Dressing Recipe
The following recipe has been in our family for years. It
makes a mild flavored moist dressing that is especially good
with chicken or turkey. The seasoning is quite simple since
it simply relies on the flavors from the sausage and the
bird itself.
(Note amounts are wildly approximate for a medium size whole
frying chicken. Adjust accordingly for size of bird and
personal taste.)
BREAD MIX:
The bread should be dried by exposure to air at least overnight,
preferably for at least a full day or more. If you are making
this on the spur of the moment the prepackaged dried unseasoned
bread cubes work almost as well.
Break the bread into small cubes (1/2 inch). Estimate the
amount by guessing at twice the volume of the bird to be
stuffed.
Moisten the bread with water and squeeze it damp.
The bread can easily be prepared while the seasoning mix
is frying in the pan.
SEASONING MIX:
Crumble 3 patties of pork sausage into a skillet and fry
until the grease starts to render.
(hot or sage flavors are good, although plain is
quite acceptable for a mild dressing)
Add 2 or 3 stalks of celery, chopped and
1/2 medium (yellow) onion, chopped
Saute until the celery and onion are tender, but not limp.
Add several fresh medium mushrooms (chopped) and saute
briefly.
Mix the sausage and vegetables with the bread mixture and
stuff the bird for cooking.
COOKING:
The dressing is best of course if it is cooked in the bird.
My favorite is to cook the bird on my "Weber" style kettle
barbecue. It can be baked separately if you are reserving
gravy from the fowl.
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