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LOCATION: Recipes >> Poultry >> Stuffing 06

Print this Recipe    Stuffing 06

Sausage-Pecan Cornbread Stuffing

1 pound breakfast sausage
1 stick butter or margarine
2 medium onions, minced
1 to 2 cups pecans or walnuts, chopped
2 (1 lb.) packages corn bread stuffing mix
2 1/2 to 5 cups water or water and chicken broth

Cook sausage in a large skillet or saucepan over medium heat,
stirring to break up into small pieces. Pour off fat and drain
sausage on paper towel. Add butter to pan and saute onions. Add
nuts, stuffing mix and sausage; toss gently. Add water or broth
a little at a time, tossing gently to moisten stuffing. If you
are going to bake the stuffing apart from the bird, use the larger
quantity and at least some broth for flavor. If you are going to
stuff the bird, leave the stuffing relatively dry.

Makes 24 servings.

Note: The U.S. Department of Agriculture recommends stuffing the
cavity loosely and using a meat thermometer. The internal thigh
temperature of the bird should reach 180- 185 degrees; the stuffing
at its densest point should reach 165 degrees.

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