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LOCATION: Recipes >> Poultry >> Stuffing 94

Print this Recipe    Stuffing 94

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING

6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
1 stick of butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper (to taste)

Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree
oven until golden. Transfer toasted cubes into a large bowl.

In a skillet, saute the sausage, until brown. Drain grease and
transfer it the bread bowl.

In the same skillet, using 1 stick of butter, saute all of the
vegetables for 10 minutes, until soft. Remove vegetables and place
in bowl.

In bowl, combine the sausage, vegetables, cherries bread crumbs
and the rest of the ingredients except for the chicken stock. Mix
the ingredients until well combined.

Add just enough chicken stock to moisten the bread mixture. You do
not want it soaking wet.

If packing the turkey, stuff the neck and cavity loosely with
stuffing, folding the neck skin under and fastening with a skewer.
If not, lightly pack stuffing into a large, shallow stoneware-baking
dish.

If you bake the stuffing inside the bird, roast the bird at 325
degrees for 15 minutes per pound, or until the temperature of the
bird reaches 180 degrees and the juices run clear when thigh is
pierced with fork. If you bake in a separate dish, drizzle the
stuffing with a little bit of stock (do not soak). Cover and bake
at 325 degrees for 20 to 30 minutes. Uncover and bake for an
additional 10 minutes.

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