TURKEY: CORNBREAD & SAUSAGE STUFFING
Serving Size: 20
Roast Turkey--Cornbread & Sausage Dressing
Step One
2 pounds Cornbread
1 1/4 pounds White Bread Slices -- fresh cubed
6 Cups Chicken stock
Step Two
1 1/4 Pounds Celery -- medium dice
1 1/2 Pounds Onions -- medium dice
Step Three
1 1/4 pounds Sausage -- cooked & ground
10 Ounces Pecans -- chopped
10 Ounces Giblets -- cooked & ground
1 1/4 tablespoons Thyme
1 1/4 tablespoons Sage
1/2 Cup Parsley -- chopped
1 Teaspoon White pepper
1/2 Teaspoon Granulated Garlic
1/2 Tablespoon Marjoram
1 Teaspoon Baking powder
[1) Combine Cornbread, White bread and Chicken stock...
[2) Saute CELERY & ONIONS in BUTTER until soft...ADD to Breads...
[3) Add remaining ingredients and mix well
[4) Place in 2" hotel pans and cover with parchment paper. BAKE at 325 degrees for 1 hour.
If using Roasting Pans (stuffing thicker than 2"), Cover with foil and bake 2 hours.
|
