James's Cracker Oyster Sausage
1 lb Pork sausage
1 lb Saltine crackers
3 c Chicken stock; hot
1 c Onion; chopped
1 c Celery; chopped
2 tbs Butter
3 tbs Sage; rubbed
2 ts Thyme (leaves)
1 tbs Parsley
1/2 ts White pepper
2 cn Smoked oysters; drained
Cook sausage in a medium frying pan, chopping and stirring with a
wooden spoon to crumble. Remove sausage reserving about 2 tablespoons of fat.
Add butter heat until melted, then add onions and celery. Saute until onions are
soft and translucent. In a very large mixing bowl, add crackers and crush into
small pieces. Add all remaining ingredients except for chicken stock. Mix until
thoroughly combined. Add chicken stock and stir until well moistened. Use as a
stuffing for poultry or transfer to a baking dish and bake at 350-degrees for
about 1 hour or until done.
A married couple are well suited when both partners usually feel
the need for a quarrel at the same time.
- Jean Rostand