Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tb Butter
2 1/2 c Onion -- yellow
3 Apples -- cored
1 lb Sausage -- bulk breakfast
3 c Cornbread -- homemade
3 c Bread, whole-wheat
3 c Bread, French
2 ts Thyme, dried
1 t Sage, dried
-salt and pepper
1/2 c Parsley,Italian -- chopped
1 1/2 c Pecan halves
Prepare ingredients: Core apples and cut into chunks.
Do not peel. Jonathan and Winesap are good choices.
Breads should be coarsely crumbled. 1. Melt half the
butter in a skillet. Add chopped yellow onions and
cook over medium heat, partially covered, until tender
and lightly colored, about 25 minutes. Transfer onions
and butter to a large mixing bowl. 2. Melt remaining
butter in same skillet. Add apple chunks and cook over
high heat until lightly colored but not mushy.
Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over
medium heat, stirring, until lightly browned. With a
slotted spoon, transfer sausage to the mixing bowl and
reserve the rendered fat. 4. Add remaining ingredients
to the ingredients in the mixing bowl and combine
gently. Cool completely before stuffing the bird;
refrigerate if not used promptly.
5. if you do not wish to actually stuff the bird
(goose or duck, for example, can make the stuffing
greasy), spoon it into a casserole. Cover casserole
and set into a large pan. Pour got water around the
casserole to come halfway up the sides. Bake for 30 to
45 minutes at 325 F., basting occasionally with the
cooking juices from the bird or with the reserved
sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to
14 portions.
