0 recipes from contoocook and beyond


l lb. egg bread, crusts trimmed, cut into 3/4″ cubes
l lb. bulk sausage
l/2 stick butter
3 large celery stalks, chopped
l large onion, chopped
l large red bell pepper, chopped
2 tsp. poultry seasoning
l tsp. minced fresh thyme or l/4 tsp. dried
l tsp. chopped fresh sage or l/4 tsp. dried
3/4 cup chicken stock
2 eggs, beaten to blend
l/2 cup chopped fresh parsley
Preheat oven to 400. Arrange bread on baking sheet. Bake until light
golden, about l2 mins. Cool. Cook sausage in heavy large skillet
over med-high heat until cooked through, crumbling with fork, about
8 mins. Using slotted spoon, transfer sausage to large bowl. Add
butter to any drippings in same skillet; melt over med-high heat.
Add celery, onion, bell pepper, poultry seasoning, thyme and sage to
skillet; saue l0 mins. Add mixture to sausage, then mix in bread.
Add 3/4 cup stock to same skillet; bring to boil, scraping up any
browned bits. Pour over stuffing. Season with s&p. Add eggs and pars
ley. Toss well.
Enough for a l8 lb. turkey. Bon Appetit Nov. l993

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