"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pennsylvania Dutch Stuffing Recipe

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This recipe for Pennsylvania Dutch Stuffing, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Morgan
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sausage links
1 cup diced bacon
1 lg onion, chopped
1 cup celery, chopped
1/2 lb mushrooms, sliced
2 apples, unpeeled, cored & diced
1 cup chopped parsley
1 tsp ea. sage & thyme
1 loaf firm white bread, dried, 1 inch cubes
2 cups chicken broth
salt and pepper to taste

Directions:
Directions:
In lg. skillet, fry sausage links. Remove sausage and cut into 1 inch pieces. Fry bacon in same skillet until crisp. Add onion, celery, mushrooms, apples, parsley and herbs. Saute for 5 min. Add to bread cubes in large bowl. Stir in chicken broth. Season to taste with salt and pepper. Cool. Stuff turkey (10-12 lbs) just before placing it in oven or put in casserole and bake in 350 degree oven for one hour.

Personal Notes:
Personal Notes:
For a large turkey, (18-20 lbs.) I double the recipe.

 

 

 

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