Sausage Pine-nut Turkey StuffingCourse: Sides
Unseasoned Bread Croutons;
1 lb sage sausage,
1 lg onion (diced),
2 cups diced celery,
1 bunch parsley,
1 lg onion (diced)/2 cup (shelled, roasted) pinenuts,
1/4 cup wine vinegar (optional sliced mushrooms to add to onion saute),
1 cup whole milk.
- Place croutons or dried bread in a large mixing bowl with milk and toss to coat and soften bread. Saute sausage while mincing in fry pan, drain grease as thoroughly as possible and add to bread. Saute onions (mushrooms) in half of Chef Shamy Butter till clear, add celery, pinenuts, vinegar and remaining butter to skillet and completely coat in melted butter. Add butter and vegetable saute to bread along with chopped parsley and thoroughly mix. Stuff your holiday turkey prior to cooking and serve with Turkey. For a leaner serving, place in casserole dish, cover and bake at 300 for 1 hour.