|
|
B and B Stuffing recipe
|
To make B and B Stuffing you will need
Ingredients
| 1 | cup | Raisins; dark | | 1/2 | cups | Port wine | | 1/2 | cups | Liquer; B&B | | 1 | pound | Sausage meat; sweet Italian | | 2 | cups | Onion; diced | | 1 | cup | Celery; hearts, diced | | 2 | cups | Sweet potato; peeled and chopped | | 2 | tablespoons | Sage; fresh & chooped | | 2 | tablespoons | Rosemary sprigs; (chopped) | | 2 | tablespoons | Thyme; fresh & chooped | | 8 | cups | Cornbread; (crumbled) | | 1 | cup | Apple; diced small | | 1 | cup | Parsley | | 1/2 | cups | Chestnuts; roasted, chopped | | | Salt and pepper; to taste | | 3/4 | cups | Low fat milk | | 3 | cans | Chicken stock; defatted |
Instructions
Preheat oven to 375 degrees.
Soak the raisins in the Port and B&B for at least 2 hours, preferably
overnight. In a large pan over high heat, sautee the sausage (or ground
turkey) for two minutes drain all excess fat. Add the onions and sweat them
for two minutes. Add the celery, sweet potatoes and all of the fresh herbs,
sautee for two to three minutes. Transfer into a large glass bowl. Add all
of the remaining ingredients.
Spray a baking pan or dish (approx. 15" x 10" x 2") with a low-fat spray.
Place the stuffing in the baking pan, cover with aluminum foil and bake for
45 minutes. Uncover and bake for 10 more minutes or until top is golden
brown.
NOTES : Note: Can substitute ground turkey breast for sausage if desired to
make more lowfat dish.
Enjoy your B and B Stuffing
How much is in a cup?
Recieve recipes by email. Subscribe
here
Wed 23 Jul 2008
|
|
|
|
|
|
|
|
