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Suggest a better descriptionRecipe 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 Posted to MM-Recipes Digest V4 #270 by Bill Webster
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1638 | ||
Calories from Fat: 1287 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143g | 191 % | |
Saturated Fat 51.4g | 257 % | |
Monounsaturated Fat 65.4g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 346.5mg | 107 % | |
Sodium 3410.2mg | 118 % | |
Potassium 1413.3mg | 37 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13.7g | ||
Protein 67.6g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1638
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