|Introduction to Professional Foodservice|
|by Wallace L. Rande|
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation.
|STUFFING QUICK LINKS|
Bread Machine Stuffing,
Chestnut Turkey Stuffing,
Holiday Stuffed Turkey,
Stuffed Turkey Breast,
Home Style Stuffing,
Southern Corn Bread Stuffing,
Apricot Cranberry Stuffing,
Cranberry Apple Casserole
111 - 120 of 131 for sage sausage stuffing
Parboil whole pepper, ... cook and stir sausage, onion, chopped ... in bread crumbs, sage, and catsup. ... with some chopped pepper if desired. Serves 4-6.
In large heavy pan or Dutch oven, brown sausage. Add mushrooms, ... parsley, thyme and sage; mix well. ... stuff 12-15 pound turkey. Makes 2 1/2 quarts.
Boil giblets in ... French read. Brown sausages until almost done, ... diced onion, add sage and poultry seasoning. ... Stuff turkey and cook as directed.
In frying pan, cook sausage until done. Remove ... seasonings, corn bread and sausage. Stuff into turkey or other fowl. Stuffing is enough for 12-16 pound turkey.
Brown, drain, and reserve sausage. Saute onion ... mixture to bread and sausage and stir well. Use as filling or bake separately at 325 degrees for 1 hour.
Preheat oven to ... a skillet cook sausage slowly until browned, ... Makes 3 quarts stuffing, enough for ... baking dish for 30 minutes in a 325 degree oven.
Heat oven to 350 degrees. Prick sausage and bake until ... pepper, thyme and sage. Cook until ... onion mixture, parsley and milk in a large bowl. Cool.
In a 5 ... USE AS POT PIE: Mix same as stuffing but add some carrots. Make pie crust for 2 layers. Cook at 425 degrees for 30 minutes until crust is brown.
Toast bread crumbs, ... rosemary, salt, pepper and sage. Add sausage and simmer 10 minutes, ... Pour over bread cubes and toss. Stuff a 12-15 pound bird.
Mix and bake at 350 degrees for 1 hour.
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