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home > recipes > breads > cranberry sausage stuffing
from New York, USA 12 cups day old white bread cubed 2 cups fresh chopped cranberries 1/2 to 3/4 cup sugar ( to taste ) 1 1/2 cups diced celery 1/2 cup chopped onion 1/2 cup fresh chopped parsley 1 stick butter or margarine melted 1 cup chicken broth or as needed salt and pepper to taste 1 tsp each: dried sage, rosemary, thyme OR similar poultry seasoning 1 lb chopped hamburger uncooked or sausage meat ( cooked if very fatty ) or chopped chicken liver uncooked A family favorite stuffing . We enjoy the taste combination of the cranberries with the meat and seasonings. Once you know this stuffing one can adjust many of the ingredients to suit your taste. In a large bowl combine everything except the chicken broth. Add enough broth so the stuffing is moist but not soggy. Use the stuffing to place in the cavity of a turkey ( enough to stuff a large turkey 15 lbs or more.) Bake any extra stuffing which does not fit the turkey separately in a casserole dish at 350F or until well heated and sausage meat is cooked. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Cranberry Sausage Stuffing


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(posted December 7, 2001)

from
New York, USA

12 cups day old white
bread cubed
2 cups fresh chopped cranberries
1/2 to 3/4 cup
sugar ( to taste )
1 1/2 cups diced
celery
1/2 cup chopped
onion
1/2 cup fresh chopped
parsley
1 stick
butter or margarine melted
1 cup
chicken broth or as needed
salt and pepper to taste
1 tsp each: dried
sage, rosemary, thyme OR similar poultry seasoning
1 lb chopped
hamburger uncooked or sausage meat ( cooked if very fatty ) or chopped chicken liver uncooked

A family favorite
stuffing . We enjoy the taste combination of the cranberries with the meat and seasonings. Once you know this stuffing one can adjust many of the ingredients to suit your taste.

In a large bowl
combine everything except the chicken broth. Add enough broth so the stuffing is moist but not soggy. Use the stuffing to place in the cavity of a
turkey ( enough to stuff a large turkey 15 lbs or more.) Bake any extra stuffing which does not fit the turkey separately in a casserole dish at 350F or until well heated and sausage meat is cooked.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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