snedman Profile - (11549293)

cook's profile


Home Town: Columbus, Ohio, USA
Living In: Baton Rouge, Louisiana, USA
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Indian, Southern, Middle Eastern, Kids, Quick & Easy
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 1 review
Awesome Sausage, Apple and Cranberry Stuffing
My serving size was for 60. I doubled the broth since it is for casserole dish I used 5 eggs. End result was what you would actually use inside a turkey. It needed about 3-4 more eggs, another 1-2 cups broth. Someone asked when to add the whisked eggs. At the stage that ALL ingredients are being combined. I used fresh herbs only on the parsley. I felt that the combination of spices was just mild enough to be there, but not to overwhelm it. Which is how most foods should be. You don't want the herbs to drown out the taste of a dish or to interfere with the natural flavors of the other ingredients. I used 1 pound of chicken liver. Sauteed in garlic, kosher salt, pepper and some paprika. I then put it through a food processor with a little water added . I can tell you that the taste of the meat without the liver and with the liver is completely different. If you almost food processor the liver, you will not get any pieces because it will blend into the juices of he other meat. It certainly makes this recipe much better with it. The meat I used 4 pounds of turkey sausage, 1 pound jimmy dean sage, and 1 pound jimmy dean original. I have a huge huge Magnalite roaster so I was able to take my electric hand mixer and basically break up the meat really (not pulverize) well once it was all cooked. I also let the meat sit overnight in the fridge to let the flavors soak in. Everyone loved it and no leftovers. I will be making this again. Thank you for a great recipe.

5 users found this review helpful
Reviewed On: Dec. 9, 2011

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States