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Holiday Stuffing
May 19th, 2003, 4:34pm, Posted by Marilynn (chief_cook)
For 40 Servings

1 lb. unsalted butter
3 cups onions, coarsely chopped
1 cup green bell pepper, seeded and coarsely chopped
1 cup celery, coarsely chopped
2 lbs. bulk pork sausage
1 Tbs. sage
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
2 lbs. packaged cornbread stuffing mix
2 lbs. chestnuts, chopped or chestnut pur?
3 lbs. whole cranberry sauce
1 lb. unsalted cashews, finely chopped
3/4 lb. chopped dates
12 eggs, lightly beaten
1 cup milk
1 cup chicken stock
1 cup cranberry juice
1 cup apple cider

Preheat oven to 350?F. Melt butter in a heavy nonstick skillet over medium high heat. Stir in next 4 ingredients. Saut?about 10 minutes, until vegetables are soft. Sprinkle with herbs. Combine cornbread stuffing, next 4 ingredients, pepper to taste and vegetable-meat mixture in a large roasting pan. Stir in beaten eggs and mix well. Add remaining liquids and mix thoroughly. Bake 1-1/4 hours.