Vermont Stuffing for Fowl |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This extremely flavorful stuffing makes enough to fill a 5 pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 lb ground sausage |
1 onion, peeled and chopped |
1 1/2 cups breadcrumbs (coarse) |
1 cup chestnuts, cooked and chopped |
1 stalk celery, chopped |
1 tablespoon parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons poultry seasoning or 2 teaspoons sage |
1 egg, well beaten |
2 tablespoons sherry wine |
Directions:
1. Fry sausage and onion together until onion is golden.
2. Combine bread crumbs, chestnuts, celery, parsley, and seasonings; mix with sausage.
3. Add egg and sherry; mix thoroughly.
4. If the mixture is not moist enough, add a little more sherry.
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