Title: CRACKER DRESSING WITH SAUSAGE AND SMOKED OYST
Categories: Bohemian, Poultry, Side dish
Yield: 1 servings
1 lb Pork sausage
1 lb Saltine crackers
3 c Chicken stock; hot
1 c Onion; chopped
1 c Celery; chopped
2 tb Butter
4 ts Sage; rubbed
2 ts Thyme (leaves)
1 tb Parsley
1/2 ts White pepper
2 cn Smoked oysters; drained
Recipe by: Randy Pollak
Cook sausage in a medium frying pan, chopping and
stirring with a wooden spoon to crumble. Remove
sausage reserving about 2 tablespoons of fat. Add
butter heat until melted, then add onions and celery.
Saute until onions are soft and translucent.
In a very large mixing bowl, add crackers and crush
into small pieces. Add all remaining ingredients
except for chicken stock. Mix until thoroughly
combined. Add chicken stock and stir until well
moistened. Use as a stuffing for poultry or transfer
to a baking dish and bake at 350-degrees for about 1
hour or until done.
