Sausage Stuffing (for Thanksgiving Turkey)
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/2 lb pork sausage meat
1/2 cp diced peeled onions
2 qts soft bread cubes
3 cooking apples (pared, cored, chopped coarsely
1/2 tsp sage
1/2 tsp pepper
1/2 cp milk
1 - Heat skillet.
2 - Cook sausage meat, breaking it up with a fork, until lightly browned.
3 - Add onions, and cook, stirring occasionallu until meat is done, 20 to 25 minutes.
4 - Combine bread cubes, apples, sage, pepper, and sausage-onion mixture.
5 - Beat egg and mix with milk.
6 - Stuff large capon or medium sized turkey.
7 - Makes about 2 qts stuffing.
Note: I always keep packaged, herb-flavored stuffing on hand and
vary the mixture by adding chopped livers or cooked chestnuts, pecans,
currants, sliced water chestnuts, oysters, and other good things.