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LOCATION: Recipes >> Poultry >> Stuffing 64

Print this Recipe    Stuffing 64

Bread Stuffing

2 bags plain, cubed stuffing mix
2 salsiccia Sicilian (Sicilian Sausage)
3/4 lb. ground pork
1/2 lb. livers, gizzards, heart --mixed
2 medium onions, chopped
1/2 cube butter 3/4 lb.
button mushroom, quartered
1/2 cup cashew nuts
1/4 cup oriental oyster sauce
4 Tbs. Hoisin sauce
1 can whole cranberries
1 tin smoked oysters, coarsely chopped
2 beaten eggs

Fry onions in butter, slowly until they are just browned. Add
meats, one variety at a time. Cook until done. Remove from frying
pan and pass ingredients through a food grinder (twice) into a
large mixing bowl.

Parboil the mushrooms in 2-3 cups of water for 3-4 minutes, drain
and reserve mushrooms and water.

Add stuffing mix to bowl with meat and soften the bread mix with
some of the mushroom water. Stir and blend well. Add mushrooms,
nuts, oyster and Hoisin sauces and eggs. Mix well

Gently fold in cranberries and oysters, until they are well
distributed--add more mushroom water, if needed.

Bake in a separate dish at 325oF for 1 hour or an internal temperature
of 160F.

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