|
4
8
3
2
10
10
8
4
3
1
10
1/2
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2
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oz
oz
#
oz
oz
oz
oz
cl
jar
t
---
c
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Black Mushroom dry
Bread, firm
Bacon smoked
Sausage (1)
Onion
Celery
Apple, tart (3)
Carrot
Garlic
Sauerkraut 30oz
Sage Leaves, fresh
Pepper black
--------
Stock (if cooking
as dressing (2))
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Prep
- Soak MUSHROOMS in warm water 1/2 hour, then stem and dice
very small.
- Dry slices of BREAD until stiff but not crumbly. Cut into
1/3 inch cubes
- Cut BACON into smallish pieces.
- Crumble bulk SAUSAGE so you can distribute it quickly in the
pan. Cut Kielbasa and others into small dice. Mix.
- Chop ONION and CELERY course. Dice APPLE 1/2".
Chop CARROT small. Crush GARLIC and chop small.
Mix all.
- Drain SAUERKRAUT but not too dry. Lay out on cutting board and
make enough cuts through it so it's manageable.
- Chop SAGE fine, grind PEPPER and mix.
Run
- In a large sauté pan (Note-4), fry
Bacon gently until it has rendered fat and started to brown,
then stir in the Sausage mix, breaking it up into small
pieces and stirring often until it starts to brown.
- Stir in Onion mix and continue to fry stirring until onions
are translucent.
- Stir in Sauerkraut, Mushrooms and Sage mix.
- Just before you will stuff the turkey, bring the stuffing back up
hot. Let it cool just until you can handle it, stir in
Bread Cubes and stuff away. If you have much left, you can
cook it as dressing.
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