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4 Tasse | Dry bread cubes |
4 Tasse | Crumbled corn bread |
1/2 Tasse | raisins |
1/4 Tasse | butter or margarine |
2 Tasse | onions Finely chopped |
1 Tasse | celery finely chopped |
1 Tasse | pecans chopped |
1 x ca. 450 g | Italian sausage or breakfast sausage |
1 Tasse | Chicken stock or enough to moisten |
3 Teelöffel | poultry seasoning |
1/2 Teelöffel | black pepper freshly ground |
In a large bowl, combine bread cubes and crumbled corn bread. Pour 1/2 cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2 1/2 quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour. Makes about 2 quarts. Note: Use about 3/4 cup of stuffing per pound of turkey and stuff turkey just before roasting.
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