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Chapter: Stuffings and Forcemeat Recipes
Section: With Meat
Recipe: Sausage and Cranberry Stuffing

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Sausage and Cranberry Stuffing
2 eggs, slightly beaten
4 md onions, finely chopped
6 stalks celery, finely chopped
2 lb pork sausage, pan fried and drained
8 oz cranberry sauce

Cook sausage, chopped onion and celery. Remove from heat. Add eggs,
and cranberry sauce. Stuff 18 to 20 pound turkey and cook as
directed for weight of turkey. To stuff 8 to 10 pound bird, cut
recipe in half. Any remaining stuffing can be baked separately in
covered casserole for 30 minutes at 350 degrees. ** This recipe was
the grand prize winner in a recent Jones sausage recipe contest.

Posted by brawny@mindspring.com to rec.food.cooking on Nov 1, 1998.
Adapted by Patti Vincent