1 1/4 lb Challah or other egg bread
--- crusts trimmed
-- cut into 1/2" cubes
1 lb Sweet italian sausage;
-casings removed
1 md Onion; chopped
4 Celery stalks; chopped
1/2 c Drained canned water
-chestnuts -- quartered
1/2 c Toasted, coarsely chopped
-pecans -- (about 2 ozs)
2 tb Chopped fresh parsley
4 ts Chopped fresh sage
; (or 1 1/2 tsp ground
Dried sage)
1/4 c Chicken or turkey stock
2 tb Unsalted butter; melted
Salt and freshly ground pepp
-er
Recipe by: Anthony Dias Blue and Kathryn K. Blue
Preheat the oven to 300 degrees. Spread the bread cubes in a single
layer on 2 large cookie sheets. Bake until crisp, about 20 minutes.
Transfer to a large bowl. Crumble the sausage meat into a large
skillet, and saute over medium heat until cooked through, about 12
minutes. Add to the bread cubes, using a slotted spoon. In the same
skillet, saute the onion and celery until transparent, about 10 minutes.
Add to the bread mixture. Mix in the water chestnuts, pecans, parsley,
and sage. Add the stock and butter and toss to combine (the mixture will
be dry). Season with salt and freshly ground pepper. Yield is about 16
cups of stuffing. Advance preparation: Can be prepared 1 day ahead.
Cover and refrigerate. Bring to room temperature before using.
Comments: This is a rich, earthy, and extremely delicious stuffing with
great texture.
Recipe source: THANKSGIVING DINNER by Anthony Dias Blue and Kathryn
K. Blue (c) 1990 Harper Collins, New York - 208 pages - $19.95 As
reprinted in the Nov/Dec, 1991 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 04-14-1995
