"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for SAUSAGE AND APPLE CORN BREAD STUFFING, by Edna Owen, is from Edna's Clippings,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound pork sausage 1/2 c chopped onions 1/2 c chopped celery 1 c chopped peeled and cored tart green apple 1/2 c turkey broth or water 1 egg beaten 1 tsp dried thyme 1 tsp ground sage 1 8 oz pkg corn bread stuffing
Place sausage in large skillet and cook, breaking up into smaller pieces. Cook thoroughly, stirring frequently with wooden spoon. Remove sausage with slotted spoon and reserve. To skillet add onions, celery and apple and saute until just tender. Remove from heat. Stir in turkey broth, egg, thyme and sage. Add sausage and corn-bread stuffing, tossing until well blended.
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