Pecan Sausage Corn Bread Stuffing

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Pecan Sausage Corn Bread Stuffing Ingredients

4 c Dry bread cubes	1 c Chopped pecans
4 c Crumbled corn bread	1 lb Italian sausage or breakfast
1/2 c Raisins	1 c Chicken stock or enough to
1/4 c Butter or margarine	3 ts Poultry seasoning
2 c Finely chopped onions	1/2 ts Freshly ground black pepper
1 c Finely chopped celery

Instructions for Pecan Sausage Corn Bread Stuffing

In a large bowl, combine bread cubes and crumbled corn bread. Pour 1/2 cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2 1/2 quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour. Makes about 2 quarts. Note: Use about 3/4 cup of stuffing per pound of turkey and stuff turkey just before roasting. Posted to recipelu-digest by "Diane Geary." on Feb 4, 1998

Main Ingredient: ChickenCuisine: Uncategorized