Thanksgiving is the time to suspend our diets for one day and enjoy a great meal with our friends and family. Even though this is not related to fashion, this is the best recipe for stuffing. Consider this my Thanksgiving gift to you and enjoy!
¼ lb Bulk pork sausage
¾ cup finely chopped onion
½ cup chopped green pepper
½ cup chopped celery (1 stalk)
½ cup margarine or butter
2 eggs
1 tsp. poultry seasoning
1/8 tsp. pepper
5 cups dry wheat bread (7 slices)
5 cups crumbled corn bread *
¾ cup toasted chopped pecans (optional)
1 to 1 ½ cups chicken broth
In a large skillet cook sausage till brown. Drain and reserving 2 tablespoons of the drippings. Set aside.
In same skillet cook onion, green pepper and celery in hot margarine or butter till tender but not brown.
In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and corn bread; toss till coated. Add sausage, reserved drippings, vegetables, and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix.
Use to stuff one 6 to 9 pound bird (I have never put it in a bird).Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth ½ to 1 cup to make a stuffing of desired moistness. Bake covered, in a 325 degree oven for 40 to 45 minutes or till hot. Makes 10 to 12 side-dish servings.
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