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Thanksgiving Stuffing Recipe

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This recipe for Thanksgiving Stuffing, by , is from Leo Favorite Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
6 Chayote (miriltons), about 3 3/4 pounds
1 pounds fresh mild and hot pork sausage, removed from the casings (1/4 pound is HOT)
1 cup finely chopped yellow onions
1 cup finely chopped bell pepper
2 tablespoons minced garlic
2 tablespoons paprika
2 1/2 teaspoons salt
3 tablespoons unsalted butter
1/2 cup chopped green onions
1/4 cup minced fresh parsley
2 tablespoon minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons fresh chopped rosemary
1 bag herb and sage stuffing (I use brown berry brand)
1 cup dried cranberries
1 cup chopped celery
2 large eggs
1 1/2 tablespoons olive oil

Directions:
Directions:
Place the chayotes in a large pot and cover with water by 1-inch. Bring to a boil and cook until a knife can be inserted easily, about 20 minutes. Drain in a colander and cool. When cool enough to handle, halve the mirlitons, peel, remove the seeds and cut the flesh into 1/2-inch cubes. Set aside.

While chayotes tare cooking, heat a large skillet over medium-high heat with olive oil, Add the sausage, onions, bell peppers, garlic, paprika, celery and salt. Cook until the meat is brown, and the vegetables are very soft and have given off their liquid and begun to caramelize, about 25 minutes. Add the cubed chayotes and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes. Add the fresh herbs. Transfer to a large bowl and cool slightly before adding the butter, green onions,bread cubes, and eggs. Stir well to combine.

Preheat the oven to 350F.

Lightly grease a large metal baking dish (the size you would use for a turkey). Transfer the stuffing to the pan and Drizzle with the olive oil, then bake until golden brown, 40 to 45 minutes. Remove from the oven and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have added a lot to the original Emeril Lagasse recipe for this stuffing. This was my first FoodNetwork recipe that I downloaded from the Internet and made when the network first started when you were a baby. Emeril Lagasse started the network with his show that I watched almost every day. After the first time I made this, I altered the recipe by adding fresh herbs and dried cranberries and the spicy sausage. I love how much you and your sister love this stuffing and beg for it every year. It will last a week in the fridge after Thanksgiving. It also works well with Crown Roast of Pork on Christmas Day. Please learn how to make this and continue the tradition because very few people you know will have a stuffing like this - spread the love.

 

 

 

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