Recipe - Sausage Crouton Stuffing (Cd)

1 One fourth pound Challah or other egg bread
crusts trimmed
cut into 1/2" cubes
1 pound Sweet italian sausage;
casings removed
1 md Onion; chopped
4 Celery stalks; chopped
One half cup Drained canned water
chestnuts quartered
One half cup Toasted, coarsely chopped
pecans (about 2 ozs)
2 tablespoon Chopped fresh parsley
4 teaspoon Chopped fresh sage
; (or 1 One half tsp ground
Dried sage)
One fourth cup Chicken or turkey stock
2 tablespoon Unsalted butter; melted
Salt and freshly ground pepp
er

Recipe by: Anthony Dias Blue and Kathryn K. Blue Preheat the oven to 300
degrees. Spread the bread cubes in a single layer on 2 large cookie
sheets. Bake until crisp, about 20 minutes. Transfer to a large bowl.
Crumble the sausage meat into a large skillet, and saute over medium heat
until cooked through, about 12 minutes. Add to the bread cubes, using a
slotted spoon. In the same skillet, saute the onion and celery until
transparent, about 10 minutes. Add to the bread mixture. Mix in the water
chestnuts, pecans, parsley, and sage. Add the stock and butter and toss to
combine (the mixture will be dry). Season with salt and freshly ground
pepper. Yield is about 16 cups of stuffing. Advance preparation: Can be
prepared 1 day ahead. Cover and refrigerate. Bring to room temperature
before using.

Comments: This is a rich, earthy, and extremely delicious stuffing with
great texture.

Recipe source: THANKSGIVING DINNER by Anthony Dias Blue and Kathryn K.
Blue (c) 1990 Harper Collins, New York 208 pages $19.95 As
reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 04141995
Posted to MMRecipes Digest V4 #270 by Bill Webster thelma@pipeline.com
on Oct 15, 1997