4 c Dry bread cubes
4 c Crumbled corn bread
1/2 c Raisins
1/4 c Butter or margarine
2 c Finely chopped onions
1 c Finely chopped celery
1 c Chopped pecans
1 lb Italian sausage or breakfast
-sausage
1 c Chicken stock or enough to
-moisten
3 ts Poultry seasoning
1/2 ts Freshly ground black pepper
In a large bowl, combine bread cubes and crumbled corn bread. Pour 1/2 cup
boiling water over raisins and allow to plump. In large skillet, heat
butter until melted and saute onions, celery and chopped pecans until
onions are wilted, about 7 minutes. Add to bread mixture. Remove casings
from sausages and discard. Chop sausage coarsely. In skillet, fry sausage,
stirring until cooked through and starting to brown. Using a slotted spoon,
lift sausage from skillet, leaving drippings. Drain raisins and add to corn
bread mixture, along with sausage, stock to moisten, poultry seasoning and
pepper. Mix well. Spoon into a greased 2 1/2 quart casserole or use to
stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven
for 1 hour. Makes about 2 quarts. Note: Use about 3/4 cup of stuffing per
pound of turkey and stuff turkey just before roasting.
Yields
1 Servings
