--
Yeah.
I contributed this recipe and made it "again" with a combination of fresh
ground sweet and hot turkey sausage.

It has been the number 2 favorite stuffing with my Dad's liver stuffing as
first place.

The only difference was that the liver stuffing had lots of sautéed chicken
liver , mushrooms and onions and no cranberries!

regards
Joan Ross
Joan, Larry and Cosmo the Cutie Dog
Visit our Culinary HomePage at:
http://www.pipeline.com/~rosskat/



"sf" > wrote in message
...
>
> Thanks for the recipe... I'm not a meat adder to stuffing,
> so I'll eliminate that - but the rest sounds really good!
>
> `````````````````````````````
>
> On Tue, 02 Dec 2003 08:45:01 -0600, ravinwulf
> > wrote:
>
> > @@@@@ Now You're Cooking! Export Format
> >
> > Cranberry Sausage Stuffing
> >
> > favorites, stuffing, thanksgiving, xmas
> >
> > 12 cups day old white bread; cubed
> > 2 cups fresh cranberries; chopped
> > 1/2 cup sugar; up to 3/4 cup, to taste
> > 1 1/2 cups celery; diced
> > 1/2 cup onion; chopped
> > 1/2 cup fresh parsley; chopped
> > 1 stick butter or margarine; melted
> > 1 cup chicken broth; or as needed
> > salt and pepper; to taste
> > 1 teaspoon dried sage
> > 1 teaspoon rosemary
> > 1 teaspoon thyme
> > 1 pound chopped hamburger; uncooked
> >
> > Note: May sub uncooked sausage meat (cooked if fatty) or chopped,
> > uncooked chicken liver for the hamburger, if desired.
> >
> > A family favorite stuffing. We enjoy the taste combination of the
> > cranberries with the meat and seasonings. Once you know this stuffing
> > one can adjust many of the ingredients to suit your taste.
> >
> > In a large bowl combine everything except the chicken broth. Add
> > enough broth so the stuffing is moist but not soggy. Use the stuffing
> > to place in the cavity of a turkey (enough to stuff a large turkey 15
> > lbs or more.) Bake any extra stuffing which does not fit the turkey
> > separately in a casserole dish at 350F or until well heated and
> > sausage meat is cooked.
> >
> > Tracy's Note: Wow! This is -=WONDERFUL=- I'm going to make this every
> > year. The taste is fabulous and it's really pretty - white bread
> > chunks with little red and green flecks - very festive. This is what I
> > did differently from the above and additional notes: I sliced and
> > cubed a longish (24") baguette that had been hanging out in my kitchen
> > in a plastic bag for about 5 days (so it was on the stale side).
> > Cranberries were chopped fairly small in the food processor. I used
> > 1/2 cup sugar. I used mild sausage, with which I sauteed the celery
> > and onions until they were tender. Used about 2 tsp fresh rosemary and
> > 1 tsp each dried sage and thyme, and was fairly generous with the salt
> > and black pepper, 1 tsp each maybe? I put everything in a big ziploc
> > (doing this the night before) except the broth and the melted butter.
> > I was going to add those right before cooking; but ended up adding the
> > butter only because the juice from the veggies and sausage seemed to
> > have moistened it enough without extra broth. (I am not a fan of soggy
> > dressing.) This was cooked separately from the turkey and not used to
> > actually stuff anything, except our faces. While everything was very
> > good, we all agreed that this dish was the biggest hit of the night.
> >
> >
> > Contributor: rec.food.recipes, rosskat, New York, USA
> >
> >
> > ** Exported from Now You're Cooking! v5.63 **
> >
>
>
>