Cape Cod Cornbread Stuffing Courtesy: Ocean Spray Makes 3 cups 2 cups cornbread stuffing cubes 1/2 pound sausage meat, cooked, drained and crumbled 1 cup Ocean Spray® Fresh or Frozen Cranberries 1/2 cup diced onion 1/3 cup chopped pecans 2 teaspoons thyme 1/2 cup chicken broth Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for moister stuffing. Cover and bake for 30 minutes or until heated through. Per Serving (serving size = 1/2 cup): Cal. 200, Total Fat 12 grams, Sat. Fat 2.3 grams, Protein 6.5 grams, Carb. 17.6 grams, Chol. 14.8 mg., Dietary Fiber 2.5grams, Sugar 2.99 grams, Vit. A 2.7RE, Vit. C 3.9 mg., Vit. E 0mg, Folate 14Ug, Sodium 649mg., Pot. 175 mg., Iron 1mg., Calcium 18mg, Magnesium 14mg., Phosphorus 61mg., Zinc 0.5mg. WHEN YOU DO YOUR STUFFING? Courtesy: Marzee's Corner Turkeys should be stuffed only at the last minute. Dry stuffing ingredients may be prepared the day before, tightly covered, and left at room temperature. The perishables (butter or margarine, mushrooms, oysters, cooked celery and onions, broth) should be refrigerated. The ingredients should then be combined just before stuffing the turkey. Did you know that stuffing expands as it cooks? The cavity of the turkey should be stuffed lightly. Allow three-fourths of a cup of stuffing for each pound of ready- to-cook turkey. Extra stuffing may be baked separately. To keep the stuffing in the turkey, you need to close the neck and body cavities. Fold the neck skin over the back and fasten with a skewer, trussing pins, clean string, or toothpicks; twist the wingtips under the back of the turkey to rest against the neck skin. To close the body cavity, use skewers, or tuck ends of legs under a band of skin at the tail, or into metal "hock-locks," is provided, or tie legs together with clean string. __._,_.___
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