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Title: Crown Roast Stuffin
Categories: Main
Yield: 8 Servings
2 | tb | Olive oil |
4 | tb | Butter; 1/2 stick |
3 | cl | Garlic; peeled & sliced |
3 | md | Yellow onions; peeled and |
Sliced | ||
3 | Celery stalks; chopped | |
1/4 | c | Fresh parsley; chopped |
1 1/2 | lb | White bread; cubed and dried |
Overnight | ||
1 | lb | Breakfast or Italian sausage |
Cooked & coarsely chopped | ||
1 1/2 | tb | Dried sage; whole |
2 | c | Chicken stock; fresh or |
Canned | ||
3 | Eggs; beaten | |
Salt & fresh ground black | ||
Pepper to taste |
Heat a large frying pan and add the olive oil, butter, garlic, onions, celery and parsley. Saute until the vegetables are tender. In a large bowl, combine the dried bread cubes, sauteed vegetables and all the remaining ingredients. Mix together until everything is evenly incorporated. Bake in a covered casserole at 350 degrees for 1 hour. Fill the center of the cooked crown roast with the cooked dressing.
SOURCE: The News Tribune, March, 1992 by Jeff Smith Typos: Kathryn L. Cone
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