Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sausage & Roasted Shallot Stuffing




Source of Recipe


Internet


List of Ingredients




Serves 8-10

1/2 cup unsalted butter
12 large shallots, whole & unpeeled
2 tbsp fresh minced sage
2 cups cornflakes
1 lb challah or egg bread, cut into 1" cubes
2 large eggs, beaten
3/4 cup onion, diced
1/2 cup diced celery
2 minced garlic cloves
1/2 cup chopped fresh parsley
1 tbsp chopped fresh thyme
1/4 cup dry white wine
1 lb Italian sweet sausage


Recipe



Preheat oven to 325F. In a small casserole dish melt half the butter. Roll the shallots in the butter to coat, stir in sage.Cover the dish tightly with tin foil & it's lid & bake for 1 hour. Remove from oven & let cool. Peel & coarsely chop shallots. Place the cornflakes & bread cubes in a bowl & cover with water. Let stand 10 minutes then squeeze dry as much as possible. By hand, combine the mixture with the eggs & set aside. In a saucepan n melt the remaining butter & saute' the onions, garlic & celery till soft. Add the parsley, thyme & wine, simmer 3-4 minutes. Add the shallots & their butter & cook for 3-4 minutes more. Remove the casings from the sausages & brown in a large skillet. Drain & add to shallot mixture. Wipe out the skillet & combine the bread mixture & sausage mixture. Cook until all liquid has evaporated, stirring to incorporate. Stuff the cavities of turkey loosely leaving room for the stuffing to expand. Cook bird as desired. Enough for a 15 lb turkey.