Pharonise
1(16 oz.) tube sage or regular seasoned sausage
2 cups onion, chopped
2 cups celery, chopped
2 cups mushrooms, chopped
1 cup flat leafed parsley, chopped
5 cups honey wheat bread, cubed
1 cup fresh cranberries, or 1/2 cup dried.
1 cup pecan pieces
Heat a large skillet over high heat for 3 minutes. Add sausage and cook,
stirring frequently until crumbly and crusty brown.
Add onion, celery and mushrooms and continue to cook mixture until onion is
clear (about 3 minutes). Add parsley and cook one minute more. Remove mixture
from heat. Combine bread cubes, cranberries, pecan pieces, cooked sausage
mixture and 2 cups WATER 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 non-stick 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.
I go by many names, under many skies, doing many things, yet am
always at the same place. I eat up its power, reveling in anguish. I love, I
lie, I am only a human. This is my life, no trespassing. Please.
- The Lord Greycloak