Friday, November 26, 2004
Corny Sausage Stuffing
the procedure
1. Heat oven to 250 degrees, spread the bread in even layers on bakingsheets and dry in oven for 30~50 min.
2. Place the bread in a large bowl. Whisk together, stock, half-and-half, and eggs in another bowl; pour over bread and toss gently to coat. Becareful not to break the bread in to any smaller pieces.
3. Heat up a large skillet, cook the sausage over medium heat for 5~6 minuets,. With slotted spoon, transfer sausage. Return skillet to har and add 2 tablespoon transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet, saute', stirring occasionallym untill softened, about 5 minuets.
the formula
12 cups of cornbread broken in to 1 inch pieces, include the crumbs
1 3/4cups chicken stock of canned low-sodium chicken broth
1 cup of hal-andhalf
2 large eggs, beten lightly
12 ounces bluk pork sausage, broken in to 1 in ch pieces
3 medium onions, chopped fine (makes about 3 cups)
3 celery ribs, chopped fine (makes about 1 1/2 cups)
3 tablespoons unsaled butter
2 tablespoons minced fresh thymes leaves
2 tablespoons fresh sage leaves
3 medium garlic cloves, minced or pressed through galic press
Lots of fresh ground black pepper and some coarse salt
1. Heat oven to 250 degrees, spread the bread in even layers on bakingsheets and dry in oven for 30~50 min.
2. Place the bread in a large bowl. Whisk together, stock, half-and-half, and eggs in another bowl; pour over bread and toss gently to coat. Becareful not to break the bread in to any smaller pieces.
3. Heat up a large skillet, cook the sausage over medium heat for 5~6 minuets,. With slotted spoon, transfer sausage. Return skillet to har and add 2 tablespoon transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet, saute', stirring occasionallym untill softened, about 5 minuets.
the formula
12 cups of cornbread broken in to 1 inch pieces, include the crumbs
1 3/4cups chicken stock of canned low-sodium chicken broth
1 cup of hal-andhalf
2 large eggs, beten lightly
12 ounces bluk pork sausage, broken in to 1 in ch pieces
3 medium onions, chopped fine (makes about 3 cups)
3 celery ribs, chopped fine (makes about 1 1/2 cups)
3 tablespoons unsaled butter
2 tablespoons minced fresh thymes leaves
2 tablespoons fresh sage leaves
3 medium garlic cloves, minced or pressed through galic press
Lots of fresh ground black pepper and some coarse salt
// posted by Fumi Matsubara @ 1:26 PM 
