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Chestnut And Sausage Stuffing
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Submitted by:
Chris |
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If you like the mixture of Chestnuts and Saugage And Vegetables and Pepper And Salt. It Is A Fantastic Mixture Of A Great Meal For The Entire Family |
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INGREDIENTS:
- 1 pound(s) , Loaf Country-Style Bread Crust Discarded And Bread Cut Into 3/4-Inch Cubes
- 1/2 pound(s) , Bacon Cut Crosswise Into 1/2-Inch Pieces
- 3 medium , Onions Coarsely Chopped
- 3 whole , Celery Ribs Coarsely Chopped
- 1 pound(s) , Bulk Pork Saugage
- 1 whole , Turkey Liver (Optional, Coarsley Chopped
- 1/4 cup(s) , Cognac
- 1 1/2 cup(s) , Half And Half
- 1 cup(s) , Turkey Stock Or Low-Sodium Chicken Broth
- 2 large , Eggs
- 1 cup(s) , Chestnut Peeled Cooked Coarsley Crumbled
- 1/4 cup(s) , Fresh Flat-Leaf Parsley Coarsley Chopped
- 1 1/2 teaspoon(s) , Dried Sage Crumbled
- 3/4 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Black Pepper
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| Instructions: |
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon. |
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