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Name: Spicy Turkey and Stuffing
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 4 tb Unsalted butter; 1 tb Salt; 1/2 ts Dry mustard; 3 tb Light brown sugar; 1 pk Pepperidge Farm Cornbread; 1 c Walnuts chopped; 1 ts Cayenne pepper; 2 ts Garlic minced; 1 ts Onion powder; 1/2 ts White pepper; 1/2 ts Ground cumin; 3/4 lb Ground pork sausage; 1 c Celery chopped; 3/4 ts Garlic powder; 1/2 ts Nutmeg; 1 c Onions; chopped; 1/2 c Green Pepper Chopped; 1 pk Pepperidge Farm Herbed; 1/2 ts Black pepper; 1 cn (4 oz) chopped green chiles;; 1/2 ts Rubbed sage; 2 md Apples; coarsely chopped; 1 2 cans chicken stock; 1 ts Vanilla; 1/2 ts Dried thyme

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INGREDIENTS

4 tb Unsalted butter
1 tb Salt
1/2 ts Dry mustard
3 tb Light brown sugar
1 pk Pepperidge Farm Cornbread
1 c Walnuts ; chopped
1 ts Cayenne pepper
2 ts Garlic ; minced
1 ts Onion powder
FIRST
1/2 ts White pepper
1/2 ts Ground cumin
3/4 lb Ground pork sausage
1 c Celery ; chopped
THIRD
3/4 ts Garlic powder
1/2 ts Nutmeg
1 c Onions; chopped
1/2 c Green Pepper ; Chopped
1 pk Pepperidge Farm Herbed
1/2 ts Black pepper
1 cn (4 oz) chopped green chiles;
1/2 ts Rubbed sage
SECOND
2 md Apples; coarsely chopped
1 2 cans chicken stock
1 ts Vanilla
1/2 ts Dried thyme

Servings

INSTRUCTIONS

This is a recipe I adapted from Paul Prudhomme?s Stuffed Pork Chops recipe, which is also wonderful. The stuffing is best cooked separately in a baking dish to go along with your turkey. First, mix the following ingredients. Reserve 2 Tbs. and sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin. You might make more mix for a large turkey. Second: Process apples, butter, sugar, vanilla and nutmeg until smooth. Set aside. Third: Brown sausage in skillet over high heat for 3 minutes. Add onions, celery, green pepper, garlic and 2 T. seasoning mix, stirring well. Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned. Reduce heat, add green chiles and chicken stock and cook 5 min. stirring frequently. Add apple mixture and cook about 2 minutes more, stirring constantly. Remove from heat. In a large mixing bowl, place both packages of stuffing mix. Pour contents of skillet over dry crumbs and mix well. Mix in walnuts. If mixture is too dry, add more chicken broth or even water. This should make a moist but not soggy stuffing. Cover and bake at 350 degrees for about 25 minutes. Uncover and bake 10-15 minutes until lightly browned on top. Posted to CHILE-HEADS DIGEST V4 #202 by Judy Howle on Nov 16, 1997

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Spicy Turkey and Stuffing

4 tb Unsalted butter
1 tb Salt
1/2 ts Dry mustard
3 tb Light brown sugar
1 pk Pepperidge Farm Cornbread
1 c Walnuts chopped
1 ts Cayenne pepper
2 ts Garlic minced
1 ts Onion powder
 FIRST
1/2 ts White pepper
1/2 ts Ground cumin
3/4 lb Ground pork sausage
1 c Celery chopped
 THIRD
3/4 ts Garlic powder
1/2 ts Nutmeg
1 c Onions; chopped
1/2 c Green Pepper Chopped
1 pk Pepperidge Farm Herbed
1/2 ts Black pepper
1 cn (4 oz) chopped green chiles;
1/2 ts Rubbed sage
 SECOND
2 md Apples; coarsely chopped
1 2 cans chicken stock
1 ts Vanilla
1/2 ts Dried thyme

This is a recipe I adapted from Paul Prudhomme?s Stuffed Pork Chops recipe,  which is also wonderful.    The stuffing is best cooked separately in a baking dish to go along with  your turkey.    First, mix the following ingredients. Reserve 2 Tbs. and sprinkle rest on  turkey or if using turkey breast, lift up skin and sprinkle seasoning  underneath, then replace skin. You might make more mix for a large turkey.    Second: Process apples, butter, sugar, vanilla and nutmeg until smooth. Set  aside.    Third: Brown sausage in skillet over high heat for 3 minutes. Add onions,  celery, green pepper, garlic and 2 T. seasoning mix, stirring well. Cook  about 4 minutes, stirring occasionally and scraping skillet until sausage  is well browned. Reduce heat, add green chiles and chicken stock and cook 5  min. stirring frequently. Add apple mixture and cook about 2 minutes more,  stirring constantly. Remove from heat.    In a large mixing bowl, place both packages of stuffing mix. Pour contents  of skillet over dry crumbs and mix well. Mix in walnuts. If mixture is too  dry, add more chicken broth or even water. This should make a moist but not  soggy stuffing.    Cover and bake at 350 degrees for about 25 minutes. Uncover and bake 10-15  minutes until lightly browned on top.  Posted to CHILE-HEADS DIGEST V4 #202 by Judy Howle <howle@ebicom.net> on  Nov 16, 1997

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Nutrition

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Serving Size: 1 Serving (946g)
Recipe Makes: 1 Servings

Calories: 4452
Calories from Fat: 4014 (90%)

Amt Per Serving		% DV

	Total Fat 446g	595 %
	Saturated Fat 212.8g	1064 %
	Monounsaturated Fat 123.5g
	Polyunsanturated Fat 78.4g
Cholesterol 977.7mg		301 %
Sodium 2265.9mg		78 %
Potassium 2067.7mg		54 %
Total Carbohydrate 60.5g		18 %
	Dietary Fiber 16.3g	65 %
	Sugars, other 44.2g
Protein 77.1g		110 %
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: 4452

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