PETEY'S BETTER THEN THE BIRD STUFFING!
(Poultry Stuffing)
Ingredients
1 (12-oz.) bag Pepperidge Farm cornbread stuffing
1 (12-oz.) bag Pepperidge Farm sage stuffing
1 large Vidalia onion, chopped
1 lb. pkg. Italian sausage, hot or sweet (no casing)
1 cup dried cranberries
4 stalks fresh celery, chopped
8 Pitted Dates
1 large Red Delicious apple, peeled & shredded
2 Tbsp. chopped garlic
2 Tbsp. Bell's poultry Seasoning
1 (16-oz.) box organic vegetable stock
1 (16-oz.) box organic chicken stock
In a large skillet crumble sausage and sauté with onion. To the skillet, add cranberries, celery and dates, shredded apple, garlic and seasoning and sauté a little more. In a separate sauce pan, heat but do not boil the stocks. In a large mixing bowl, mix together 2 bags of stuffing, the contents of the skillet and enough hot stock to make stuffing stiff but not mushy. Use stuffing in your favorite fowl (chicken, duck, or turkey).
*Note: For Christmas, add roasted, peeled and chopped chestnuts to the above recipe. Use a meat thermometer when cooking stuffed poultry. Center of stuffing should reach a temperature of not less than 165°F (165°F - 180°F).
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Ingredients
1 (12-oz.) bag Pepperidge Farm cornbread stuffing
1 (12-oz.) bag Pepperidge Farm sage stuffing
1 large Vidalia onion, chopped
1 lb. pkg. Italian sausage, hot or sweet (no casing)
1 cup dried cranberries
4 stalks fresh celery, chopped
8 Pitted Dates
1 large Red Delicious apple, peeled & shredded
2 Tbsp. chopped garlic
2 Tbsp. Bell's poultry Seasoning
1 (16-oz.) box organic vegetable stock
1 (16-oz.) box organic chicken stock
In a large skillet crumble sausage and sauté with onion. To the skillet, add cranberries, celery and dates, shredded apple, garlic and seasoning and sauté a little more. In a separate sauce pan, heat but do not boil the stocks. In a large mixing bowl, mix together 2 bags of stuffing, the contents of the skillet and enough hot stock to make stuffing stiff but not mushy. Use stuffing in your favorite fowl (chicken, duck, or turkey).
*Note: For Christmas, add roasted, peeled and chopped chestnuts to the above recipe. Use a meat thermometer when cooking stuffed poultry. Center of stuffing should reach a temperature of not less than 165°F (165°F - 180°F).
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