Text 23324, 75 rader
Skriven 2012-04-05 06:38:48 av Dave Drum (1:18/200.0)
  Kommentar till text 23313 av JIM WELLER (1:123/140)
Ärende: Cuisine 257
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> ... An American is someone who looks at a sausage and thinks of buns &
 DD> mustard. (etc)

 JW> And in here, someone looks at a sausage and thinks of all these
 JW> things concurrently!

 JW> Plus:

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Sausage Stuffed Pork Roast
 JW>  Categories: Pork, Sausage, Fruit, Onion, Stuffing
 JW>       Yield: 10 Servings

Sausage stuffing isn't just for pork roast, though. Here's one I have made that
I snagged here several years ago ... if you wish you can sub chicken liver for
the turkey liver - or eschew it altogether. And use the stuffing for whatever
strikes your fancy - not just for holiday buzzard.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Chopped Meat Stuffing
 Categories: Pork, Breads, Stuffing, Poultry, Herbs
      Yield: 6 servings
 
      2    Onions; chopped
      2    Ribs celery; chopped
      2 tb Butter
      1 lb Ground beef
           Liver from turkey; fine
           - chopped
      1 lb Mild breakfast sausage
    1/2 c  Dry red wine
      2 tb Tomato paste
      2 tb Chopped fresh parsley
      1 tb Chopped fresh dill
    3/4 lb Roasted chestnuts; peeled,
           - coarse chopped
    1/4 lb Pignoli nuts (pine nuts)
    1/2 c  White raisins
    1/4 c  White rice
      1 c  Water
      1 lb White bread crumbs
           Salt & pepper
 
  Rose Vaggelopoulos of Bridgeport, Connecticut, has a large
  family, all of whom are great fans of her special turkey
  stuffing.  "It's very different and absolutely delicious."
  says Rose's grand daughter, Diane Connelly. "On Thanksgiving,
  I eat just the stuffing."  If pignoli nuts are too expensive,
  the cook says, you can substitute walnuts or even pecans.
  
  Brown onions and celery in butter.  Add beef, liver, and
  sausage and cook until brown. Add wine and tomato paste,
  then herbs, and simmer until meat is tender. Add nuts,
  raisins, and rice. Stir in water and cook, covered, until
  the rice is done.  Mix in bread crumbs and season to taste.
  
  Stuff loosely into the turkey.
  
  Stuffs a 10-12 pound turkey.
  
  Origin: Hearth and Home Companion.
  
  Shared by: Sharon Stevens
  
  Uncle Dirty Dave's Kitchen      A FIDO Cooking Echo Recipe
 
MMMMM

... To me, peanut butter is the breakfast of champions! - Greg Louganis
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