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Cornbread, Sausage and Pecan Stuffing


2 tablespoon olive oil or butter
2 large onions, chopped
4 garlic cloves, chopped
1 lb bulk sausage meat
6 cups cornbread, cubed
2 tablespoon grated orange rind
1 cup toasted pecans
3 tablespoon chopped fresh sage or 1 tablespoon dried
2 tablespoon chopped fresh thyme or 2 tsp dried
1/4 cup chopped fresh parsley
1 cup turkey stock
salt and freshly ground black pepper to taste

Buy cornbread or make a package mix. This stuffing can be baked at 375oF, covered, for 45 minutes along side the turkey. To toast pecans, lay them on a cookie sheet and bake at 375oF for 10 minutes, or until golden.

Heat oil in large skillet. Add onion and garlic for 2 minutes or until onion softens. Stir in sausage meat and cook until slightly browned. Remove from heat, drain fat and stir in remaining ingredients. Season well.

Stuff into turkey cavity and sew or skewer any openings to prevent stuffing from leaking out.

Makes 12 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.