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Receta Cornbread, Sausage, And Dried Fruit Dressing

by Global Cookbook

Ingredientes

1 lb bulk pork sausage 2 c. minced onions 2 c. minced celery 7 c. crumbled cornbread - (to 8) 1 c. dry apricots minced

1 c. dry cranberries 2 lrg Large eggs beaten to blend 1 Tbsp. minced fresh sage leaves (or possibly 1/2 tspn dry rubbed sage) 1/2 c. butter or possibly margarine - (1/4 lb) melted 3/4 c. chicken broth - (about) Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Crumble the sausage into a 10- to 12-inch frying pan over medium-high heat. Stir often till sausage is lightly browned, about 5 min. Using a slotted spoon, transfer sausage to a large bowl.
2. Throw away all but 2 Tbsp. fat in pan. Add in onions to pan and stir often till limp, about 5 min. Add in onions to sausage.
3. Add in celery, cornbread, apricots, cranberries, Large eggs, sage, and butter and stir to mix well, adding just sufficient broth to lightly moisten dressing.
4. Spoon dressing into a shallow 2 1/2- to 3-qt casserole and cover.
5. Bake in a 325 degree oven till warm, about 25 min (if chilled, 50 to 60 min). Then uncover and bake till top is lightly browned, 15 to 25 min more. Add in salt and pepper to taste.
6. This recipe yields about 3 3/4 qts (more than sufficient for a 16- to 20-pound bird); 12 to 16 servings.
7. Comments: If you use a mix for the cornbread, you'll need 1 box (13 ounces). The dressing can be made up to 1 day ahead; cover and chill. If stuffing turkey, just before roasting, fill neck and body cavities with dressing. Extra dressing can be heated, covered, in a microwave oven on full power (100%) for 5-minute intervals till steaming. Roast turkey. If you like, add in fresh or possibly dry herbs such as thyme to roasting juices and baste bird with them as it cooks.

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