Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Woodlands Bread Stuffing




Source of Recipe


Chef Pete Loren


List of Ingredients




1 quart Nino's Bread Stuffing with Sage
4 ounces raw bacon, cut in 1/4-inch to 1/2-inch pieces
4 ounces ham, cut in julienne strips
4 ounces pork breakfast sausage (bulk), uncased
2 cups mushrooms, sliced 1/4-inch thick
1 tablespoon garlic clove, sliced thin
1/4 cup green onion, sliced in 1/4-inch bias cut pieces
1/4 cup sun dried tomato, cut in 1/4-inch slices
1/4 cup pine nuts, toasted
1/4 teaspoon cracked black pepper


Recipe



Saute bacon until crisp. Add pine nuts and saute two minutes to brown.
Add pork sausage and saute one minute. Add ham and mushrooms. Saute 2 to 3 minutes or until mushrooms are tender. Add remaining ingredients.
Saute one minute. Remove from heat and cool.
Toss mixture into stuffing.
Mound inside crown roast of lamb or pork or serve as side dish.
Makes approximately 6 cups.