Recipe - B And B Stuffing

1 cup Raisins; dark
One half cup Port wine
One half cup Liquer; B&B
1 pound Sausage meat; sweet Italian
2 cup Onion; minced
1 cup Celery; hearts, minced
2 cup Sweet potato; peeled and
chopped
2 tablespoon Sage; fresh & chooped
2 tablespoon Rosemary sprigs; (chopped)
2 tablespoon Thyme; fresh & chooped
8 cup Cornbread; (crumbled)
1 cup Apple; minced small
1 cup Parsley
One half cup Chestnuts; roasted, chopped
Salt and pepper; to taste
Three fourths cup Low fat milk
3 cn Chicken stock; defatted

Preheat oven to 375 degrees.

Soak the raisins in the Port and B&B for at least 2 hours, preferably
overnight. In a large pan over high heat, sautee the sausage (or ground
turkey) for two minutes drain all excess fat. Add the onions and sweat them
for two minutes. Add the celery, sweet potatoes and all of the fresh herbs,
sautee for two to three minutes. Transfer into a large glass bowl. Add all
of the remaining ingredients.

Spray a baking pan or dish (approx. 15" x 10" x 2") with a lowfat spray.
Place the stuffing in the baking pan, cover with aluminum foil and bake for
45 minutes. Uncover and bake for 10 more minutes or until top is golden
brown.

NOTES : Note: Can substitute ground turkey breast for sausage if desired to
make more lowfat dish.

http://www.chefjeanpierre.com/order.html

Chef Jean Pierre's Cooking School c/o The Left Bank Restaurant Web Site
214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)4625376

Recipe by: Chef Jean Pierre

Posted to recipeludigest Volume 01 Number 166 by "Laura J.Bettingen"
labette@sprynet.com on Oct 26, 1997