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8 or 9 inch square pan of favorite cornbread (make the day before)
1 lb. herbed or spiced bulk pork sausage
3-4 ribs chopped celery
1 lg. onion, chopped (about 1 cup)
1 sm. green bell pepper, chopped
1/4 c. chopped parsley
1-2 cloves garlic
1 c. coarsely chopped pecans
2 (8 oz.) cans water chestnuts, coarsely chopped (reserve liquid)
1/2 tsp. ground sage
1/4 tsp. ground thyme
1/4 tsp. ground marjoram
1/4 tsp. ground savory
2 tsp. salt
1/2 tsp. pepper
2 eggs, lightly beaten
Milk and liquid from chestnuts (enough to moisten stuffing, about 1 cup)

Crumble cornbread and set aside. Brown sausage in a large skillet. Stir frequently. Drain drippings into a dutch oven or large heavy pan, leaving sausage in skillet until later. Stir celery, onion, green pepper, parsley and garlic into drippings Cover and cook over low heat 5 minutes or until vegetables have softened slightly. Remove from heat. Stir in cornbread and reserved sausage. Add pecans, water chestnuts, herbs, salt and pepper. Toss gently to mix thoroughly. Stir in eggs and then as much liquid as needed to make a moist stuffing. The stuffing should just hold together when pressed in your hand. Spoon stuffing into turkey cavity and neck, being careful not to pack too tightly. To cook any remaining stuffing, place in foil, moisten with turkey drippings or butter, seal and chill. Add to oven 45 minutes before turkey is done.

Makes about 12 cups or enough for a 16 pound turkey.

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