Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Sausage Apple Stuffing
Famous Authors (View All Authors)
Bread - Sausage Apple Stuffing Post by :shabira61 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2430

Click below to download : Bread - Sausage Apple Stuffing (Format : PDF)

Bread - Sausage Apple Stuffing

Dressing:
1/2 cup celery
10 oz. sausage
1/2 cup onion
2 cups apples, peeled and chopped
2 cups croutons
1/2 cup chopped walnuts
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. poultry seasoning
1/4 tsp. freshly ground pepper

If you like this book please share to your friends :
NEXT BOOKS

Bread - Sausage Stuffing Bread - Sausage Stuffing

Bread - Sausage Stuffing
3/4 pound bulk pork sausage 3/4 cup finely chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 1/2 cup margarine or butter 2 eggs 1 teaspoon poultry seasoning 1/8 teaspoon pepper 5 cups dry white bread cubes (7 slices) 5 cups crumbled corn bread (see note below) 3/4 cup toasted chopped pecans 1 1/2 cups chicken broth Preheat oven to 325 degrees.In a large skillet cook sausage till brown. Drain, reserving 2 tablespoons of the drippings. Set aside. In same skillet cook onion, green pepper, and celery in hot margarine or butter till tender. In a large bowl
PREVIOUS BOOKS

Bread - Sausage-apple Stuffing Bread - Sausage-apple Stuffing

Bread - Sausage-apple Stuffing
1 lb. bulk breakfast sausage (like Jimmy Dean's) 1 onion, chopped 3 ribs celery, diced 1 bag stuffing mix (large bag, Pepperidge Farm works well) 1 stick margarine or butter 1 Tbsp. dried sage or 3 Tbsp. fresh, minced 2 red apples Heat saute pan and brown sausage, breaking it up. Remove sausage and discard all but 1 Tbsp. of drippings. Saute onion and celery in drippings until onion is translucent. Remove pan from heat and add margarine or butter and stuffing mix, stirring so that residual heat melts the margarine. Add sage and enough water to moisten dressing
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT