Stuffed Turnips
Rec.food.cooking/Carol Miller-Tutzauer1990
Yield: 6 servings

6 medium turnips
Water to cover
2 teaspoon salt
1 lb. pork sausage
1/4 cup chopped onions
1 clove garlic (smashed and chopped)
1 tablespoon chopped parsley
1/2 teaspoon cayenne pepper
1/2 cup bread crumbs
Butter

Remove tops and roots from turnips. Peel turnips and place in large Dutch oven. Cover turnips with water and add 1 teaspoon of the salt. Bring to a boil and cook for 10 minutes until turnips are tender. Remove turnips from water and set aside.

Saute sausage, onions, and garlic; cook until onions are soft. With a teaspoon, scoop out middle of turnips leaving 1/4-inch shells. Add middle of turnips to sausage mixture, mashing together well. Add parsley, cayenne, and remaining salt. Cook for 10 minutes.

Add 1/4 cup of the bread crumbs and mix well. Remove from heat and fill turnip shells with sausage mixture. Sprinkle tops of filled shells with remaining bread crumbs. Dot tops with butter. Bake for 10 minutes in 375-degree F oven.