12 tb Butter 3 c Bread, French
2 1/2 c Onion; yellow 2 ts Thyme, dried
3 Apples; cored 1 ts Sage, dried
1 lb Sausage; bulk breakfast -salt and pepper
3 c Cornbread; homemade 1/2 c Parsley,Italian; chopped
3 c Bread, whole-wheat 1 1/2 c Pecan halves
Prepare ingredients: Core apples and cut into chunks. Do not peel.
Jonathan and Winesap are good choices. Breads should be coarsely
crumbled. 1. Melt half the butter in a skillet. Add chopped yellow
onions and cook over medium heat, partially covered, until tender and
lightly colored, about 25 minutes. Transfer onions and butter to a
large mixing bowl. 2. Melt remaining butter in same skillet. Add
apple chunks and cook over high heat until lightly colored but not
mushy. Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over medium heat,
stirring, until lightly browned. With a slotted spoon, transfer
sausage to the mixing bowl and reserve the rendered fat.
4. Add remaining ingredients to the ingredients in the mixing bowl and
combine gently. Cool completely before stuffing the bird; refrigerate
if not used promptly.
5. if you do not wish to actually stuff the bird (goose or duck, for
example, can make the stuffing greasy), spoon it into a casserole.
Cover casserole and set into a large pan. Pour got water around the
casserole to come halfway up the sides. Bake for 30 to 45 minutes at
325?F., basting occasionally with the cooking juices from the bird or
with the reserved sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.
Yields
12 servings