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Mesquite Stuffing




Source of Recipe


Heritage Foods


Recipe Introduction


(serves 12)
Recipe by Gary Nabhan and Patty West



List of Ingredients




10 cups Dry bread cubes
1 cup Mesquite flour
1 lb Elk sausage (optional)
Half cup Butter
4 cups Chopped onions or leeks
3 teaspoons Poultry seasoning
1 teaspoon Sonoran oregano (you can substitute any oregano if needed)
2 cups Chopped celery
2 Chopped apples
1 cup dried cranberries
2 teaspoons dried, crushed rosemary
1 1/3 cup stock (chicken or vegetable)
salt and pepper to taste



Recipe



If using sausage, sauté in a large skillet for about 10 minutes. Remove sausage from heat and remove oil. Melt butter and sauté leeks or onions, apples, and celery until soft. Add spices and cranberries (and cooked sausage if you are using it). Mix all with the bread cubes and mesquite meal, then add the stock (add more than suggested until stuffing is moist). Bake inside or outside turkey.