snedman Profile - Allrecipes.com (11549293)

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snedman


snedman
 
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
Hobbies:
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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
 
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