ach breast off the bone. Best done with a boning knife
oo wet).
Add crumbled sausage and cook until no longer
large skillet cook beef, sausage, celery, onion and bell pepper
ver medium heat. Brown the sausage patties for 3 to 4
Bake cornbreads as directed.
Cool and break into crumbs. Place margarine and seasonings in microwave bowl and microwave on High 5 minutes or saute on stove.
Crumble sausage and cook thoroughly.
Mix all ingredients in a large bowl.
Best way is to use your hands.
If dressing is too dry, use another can of chicken broth.
Best when cooked inside a large turkey according to directions.
If baked in a casserole, dot with butter and bake, covered for 1 1/2 hours at 275\u00b0.
f the SEASONING spices for dressing in a clean spice mill
owl with onions.
Crumble sausage into frying pan. Cook over
Saute sausage, celery and onion. In large bowl, combine sausage mixture and remaining ingredients; blend well. Stuff mixture into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350\u00b0 for 1 hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
Brown sausage with onions, celery and bell pepper.
Drain. Crumble corn bread into large bowl, add stuffing mix.
Stir in sage and salt and pepper; add sausage mixture.
Mix well.
Add broth; mix well.
Pour into large baking dish.
Bake uncovered at 350\u00b0 for 45 minutes.
Saute sausage, celery and onion.
In large bowl combine sausage mixture and remaining ingredients.
Blend well.
Bake mixture in greased 13 x 9-inch pan for 1 hour at 350\u00b0. Makes 10 to 12 servings.
br>Heat the amount of dressing you plan on using on
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Bake cornbread, let cool and crumble into a large bowl. Crumble sausage into frying pan.
Cook sausage with chopped celery and onions until pink color leaves sausage and celery and onions are tender.
Let cool.
Add remaining ingredients, mix well, using enough broth so dressing will not be dry.
Let set for at least 30 minutes, stirring occasionally, add more broth if needed.
Pour into buttered baking dish.
Bake at 375\u00b0 until brown, about 1 hour.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
tablespoons butter. Add the sausage and cook, stirring and crumbling
Brown sausage; drain.
Saute onions and celery until tender. Add to dressing mix in large bowl.
Pour enough hot broth over dressing to moisten.
You may want to add a little extra poultry seasoning.
Salt and pepper to taste.
Add raisins and nuts to stuffing.
Stuff bird cavity lightly.
killet, crumble sausage.
Cook sausage, onion and celery until sausage is no
Brown sausage and drain.
Cook onion and celery in butter or margarine until tender.
Mix stuffing, poultry seasoning, salt and black pepper.
Stir in broth, celery, onion, butter and sausage. Mix well.
Stuff 14 to 20 pound turkey lightly.
Do not overstuff.
Dressing may be baked separately in an uncovered dish for 30 to 35 minutes at 350\u00b0.
Cook sausage, onions and celery in a skillet over medium heat until sausage is browned and onion and celery are tender; drain. Place in a large bowl; add remaining ingredients, except celery leaves, stirring well.
Spoon dressing into a greased 13 x 9 x 2-inch baking dish.
Bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Yield 8 to 10 servings.