Recipe - Sausage-Pecan Stuffing

1 pound Prepared sausage meat in
bulk
One fourth pound Butter
3 cup Onion; finely chopped
1 One half cup Celery; chopped
4 cup Dried bread crumbs; * see
note
1 teaspoon Dried thyme
One half teaspoon Dried sage
Salt; to taste
Freshly ground black pepper;
to taste
2/3 cup Hot water
One half pound Pecans; coarsely chopped

* I use stale french bread, pulled into small pieces.

Put the sausage in a skillet and cook, breaking up the lumps with the side
of a kitchen spoon. Cook until it has lost its raw color. If desired, drain
off all or a part of the fat.

Melt 2 tablespoons of butter in a skillet and cook the onions and celery
until the onions are wilted.

Add the sausage. Melt the remaining 6 tablespoons of butter and add it. Add
all the remaining ingredients and blend well. Let cool.

Yield: Sufficient stuffing for an 8 to 10 pound turkey.

Per serving: 1738 Calories; 174g Fat (86% calories from fat); 16g Protein;
48g Carbohydrate; 248mg Cholesterol; 2857mg Sodium

NOTES : For a 19 to 20 pound turkey, the quantities should be doubled
exactly except for the sausage meat, which should be increased to 2 1/2
pounds.
Recipe by: Craig Claiborne's Southern Cooking

Posted to MCRecipe Digest V1 #856 by shade liveoak@polaris.net on Oct
21, 1997