Franksgiving Past: Sausage Stuffing

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by Frank Davis

wwltv.com

Posted on November 22, 2009 at 3:41 PM

Updated Sunday, Nov 22 at 3:41 PM

Sausage stuffing with turkey-oyster sauce

 

 

8 white bread slices
1 lb. bulk pork sausage
1 medium, yellow onion, finely chopped
3 celery ribs with leaves, finely chopped
1 tsp. garlic, minced
1/2 cup bell pepper, finely diced
1/4 cup fresh parsley, finely minced
1 cup chicken broth
1 Granny Smith apple, peeled, cored and diced
2 tsp. Frank Davis poultry seasoning

First, you remove the crusts from the bread slices. Then, cut the bread into small cubes. In the meantime, cook the pork sausage in a heavy 12-inch skillet, stirring until the meat crumbles and is no longer pink. At that point, fold in the onions, celery, bell pepper, garlic and parsley and cook everything together until soft and tender. Then, remove the skillet from the heat and stir in the bread, the broth, the diced apple and the seasonings.

Now, it's time to focus on making the turkey-oyster sauce. You'll need:

 

 

1/2 cup butter
1/2 lb.sliced fresh mushrooms
1 medium, onion, finely chopped
1 bunch green onions, finely chopped
1/2 cup fresh parsley, finely chopped
3 tsp. garlic, minced
1/2 tsp. salt
3/4 tsp. Frank Davis poultry seasoning
1-1/2 cups white wine
1/2-1 cup reserved pan drippings from turkey roll
1/2 cup chicken broth, if needed

Very simply, start by melting the butter in a three-quart saucepan over a medium-high heat. Then drop in the mushrooms, onions, the green onions, the parsley, and the garlic and saute' everything for about six to seven minutes or until the mushrooms become soft and tender. All that's left to do, then, is to whisk in the salt, the poultry seasoning, the white wine, and the succulent, flavor-rich pan drippings you rendered out of the turkey roll. Give it 10 minutes over low heat and it's ready to ladle over the sausage stuffing and the sliced turkey roll.




 

 


 

 

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