nch casserole dish.
For the stuffing; melt butter in a large
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
br>Stuff as directed in stuffing recipe, and brush with melted butter
et rest.
Press leftover stuffing into a sprayed 9-inch
line along the bottom of the tin. Preheat the oven to 190C
a large bowl, add the stuffing crumbs, salt, pepper and bell
meat thermometer into the thickest part of the meat.
Roast
blespoons of bacon fat from the skillet, then saute onions in
nd reserve. Add crumbled sausage to pan and cook through
ose to that.
Preheat the oven to 400 degrees.
large skillet.
Remove the sausage with a slotted spoon and
killet over medium heat. Add sausage and saute until cooked through
rge enough to hold the breast.
Crumble the sausage slightly,and brown
own all but 3 of the sausages in olive oil in
o 350\u00b0F. For the orange macadamia stuffing, melt butter in a
ter leaves from the artichokes. Trim the tips of the remaining leaves.
Saute celery and onion in melted butter.
Add this and sausage to the already cooked stuffing.
Toss lightly.
n oiled wire rack inside the roasting pan. Brush turkey with
ew raisins or nuts in the bottom of tart shells.
chopped celery and the chopped parsley in the butter.
In another