SAUSAGE STUFFING
3/4 pound sweet Italian sausage
1 large onion, chopped
1/3 cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano or sage
Salt and pepper
Dash cayenne
1 cup grated Parmesan cheese
2 1/2 cups soft stale-bread cubes
Remove sausage casing, and brown meat in skillet.
Add onion, and cook until golden.
Add remaining ingredients, and mix well.
Use as stuffing for poultry.
Makes about 4 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957
3/4 pound sweet Italian sausage
1 large onion, chopped
1/3 cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano or sage
Salt and pepper
Dash cayenne
1 cup grated Parmesan cheese
2 1/2 cups soft stale-bread cubes
Remove sausage casing, and brown meat in skillet.
Add onion, and cook until golden.
Add remaining ingredients, and mix well.
Use as stuffing for poultry.
Makes about 4 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957
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