Kat's
1
(16 oz) tube Breakfast Sage or Regular Seasoned Sausage
1 cup onion, chopped
1 cup celery, chopped
1 cup parsley, chopped
4 1/2 cups cubed wheat bread
1 cup Sun Maid Fruit Bites (or 1/2 cup dried)
1 cup Pecan or Walnut Pieces
1 (14.5 ounce) can Chicken Broth
1. Heat a large skillet over high heat for 3 minutes. Add sausage and cook,
stirring frequently until crumbly and crusty brown.
2. Add onion, celery, parsley, and mushrooms and continue to cook mixture until
onion is clear (about 3 minutes). Remove mixture from heat. Combine bread cubes,
fruit bites, pecan pieces, cooked sausage mixture and chicken broth in a large
mixing bowl; toss to coat.
To stuff the bird, use 3/4 cup stuffing per pound of bird. Do not
delay or refrigerate the turkey after stuffing. (If you make the stuffing
ahead, be sure to refrigerate it separately from the turkey). Stuff the bird
just before baking.
To bake stuffing in a separate baking dish, heat the oven to 325 degrees F.
Spray a 13x9-inch-baking dish with nonstick cooking spray. Season stuffing with
salt and black pepper to taste (not necessary when stuffing is baked in bird).
Evenly spread stuffing in prepared baking dish and cover with foil. Bake for 35
minutes. Uncover and bake 5 more minutes.
Let
me say at the risk of seeming ridiculous, that the true revolutionary is guided
by great feelings of love.
- Che Guevara