Gloria gave us her stuffing recipe:

1 pkg. Pepperidge Farm seasoned bread crumbs
1 pkg. Jimmy Dean hot sausage
1/4 c. butter
1/2 to 1 lb. mushrooms, sliced
1 lge. onion, diced
2-3 celery stalks, chopped
1 or 2 sweet-tart apples, peeled and diced
1 cup pecans
chicken broth
Bell's seasoning or other poultry seasoning
(My sister in law adds oysters to this but
my family prefers it without. You could also
add dried fruit--apricots, prunes, golden raisins,
etc. which have been soaked to plump up.)

Sauté sausage, drain and set aside.
Melt butter (or use sausage fat if you prefer) in a skillet,
sauté mushrooms, onion and celery till tender. Add apples,
crumbs and pecans with enough broth to moisten. Add poultry
seasoning, salt and pepper to taste. Pack lightly into a
greased casserole. Refrigerate until ready to bake.



My question is: When do you put the sausage back into the stuffing? The same
time that you put the apples in?

Bob

Bob wrote:
>
> Gloria gave us her stuffing recipe:
>
> 1 pkg. Pepperidge Farm seasoned bread crumbs
> 1 pkg. Jimmy Dean hot sausage
> 1/4 c. butter
> 1/2 to 1 lb. mushrooms, sliced
> 1 lge. onion, diced
> 2-3 celery stalks, chopped
> 1 or 2 sweet-tart apples, peeled and diced
> 1 cup pecans
> chicken broth
> Bell's seasoning or other poultry seasoning
> (My sister in law adds oysters to this but
> my family prefers it without. You could also
> add dried fruit--apricots, prunes, golden raisins,
> etc. which have been soaked to plump up.)
>
> Sauté sausage, drain and set aside.
> Melt butter (or use sausage fat if you prefer) in a skillet,
> sauté mushrooms, onion and celery till tender. Add apples,
> crumbs and pecans with enough broth to moisten. Add poultry
> seasoning, salt and pepper to taste. Pack lightly into a
> greased casserole. Refrigerate until ready to bake.
>
> My question is: When do you put the sausage back into the stuffing? The same
> time that you put the apples in?
>
> Bob


Yes--when you add the crumbs and apple and nuts.

gloria p