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Name: Favorite Turkey Stuffing - Yankee
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Garlic minced; 1/2 c Butter; 1/2 to 3/4 cups; 1 c Pecans; broken in pieces; 10 c White bread (firm);; 1/2 ts Nutmeg; freshly grated; 2 lb Chestnuts; roasted; 1 1/2 tb Fresh thyme; minced; 1 c milk; 1/2 c Port wine; 1/2 lb Kielbasa; in small dice; 2 lg Onions, diced; 4 cups; 1/2 c Parsley; minced; 2 lg Eggs lightly beaten; 1 1/4 c Celery; diced; 1/2 c Raisins; 1/2 c Dried apricots; in small; 3/4 lb Mushrooms (in large dice);; 1 1/2 ts Dried sage; rubbed to powder

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INGREDIENTS

2 lg Garlic ; minced
1/2 c Butter; 1/2 to 3/4 cups
1 c Pecans; broken in pieces
10 c White bread (firm);
1/2 ts Nutmeg; freshly grated
2 lb Chestnuts; roasted
1 1/2 tb Fresh thyme; minced
1 c milk
1/2 c Port wine
1/2 lb Kielbasa; in small dice
2 lg Onions, diced; 4 cups
1/2 c Parsley; minced
2 lg Eggs ; lightly beaten
1 1/4 c Celery; diced
1/2 c Raisins
1/2 c Dried apricots; in small
3/4 lb Mushrooms (in large dice);
1 1/2 ts Dried sage; rubbed to powder

Servings

INSTRUCTIONS

Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1 cup milk over, and toss lightly. Set aside. Melt 1/2 cup butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the celery the same way. There should still be a generous film of fat in the pan; if not, add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring often, until browned. Add the mushrooms to the bread bowl and pour the winde into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings, fruit and nuts and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs. Add more milk only if very dry. Posted to MM-Recipes Digest V4 #270 by Bill Webster on Oct 15, 1997

NOTES

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Favorite Turkey Stuffing - Yankee

2 lg Garlic minced
1/2 c Butter; 1/2 to 3/4 cups
1 c Pecans; broken in pieces
10 c White bread (firm);
1/2 ts Nutmeg; freshly grated
2 lb Chestnuts; roasted
1 1/2 tb Fresh thyme; minced
1 c milk
1/2 c Port wine
1/2 lb Kielbasa; in small dice
2 lg Onions, diced; 4 cups
1/2 c Parsley; minced
2 lg Eggs lightly beaten
1 1/4 c Celery; diced
1/2 c Raisins
1/2 c Dried apricots; in small
3/4 lb Mushrooms (in large dice);
1 1/2 ts Dried sage; rubbed to powder

Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996    For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out  overnight. Place it in a large bowl, pour 1 cup milk over, and toss  lightly. Set aside. Melt 1/2 cup butter in a wide skillet over medium heat.  Add the sausage and cook, stirring often, until the meat is lightly  browned. Remove it with a slotted spoon. Cook and remove the celery the  same way. There should still be a generous film of fat in the pan; if not,  add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring  often, until browned. Add the mushrooms to the bread bowl and pour the  winde into the skillet. Stir it around to loosen all the browned bits, then  pour into the bread bowl. Add seasonings, fruit and nuts and toss madly  until all is combined. Taste, adjust seasons, then stir/toss in the eggs.  Add more milk only if very dry.  Posted to MM-Recipes Digest V4 #270 by Bill Webster <thelma@pipeline.com>  on Oct 15, 1997

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Nutrition

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Serving Size: 1 Serving (2501g)
Recipe Makes: 1 Servings

Calories: 1411
Calories from Fat: 467 (33%)

Amt Per Serving		% DV

	Total Fat 51.9g	69 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 7g
Cholesterol 2119.9mg		652 %
Sodium 851.9mg		29 %
Potassium 2563.1mg		67 %
Total Carbohydrate 147.5g		43 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 139.2g
Protein 71.3g		102 %
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.

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Calories per serving: 1411

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