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Hall Cook Book

Newberry Thanksgiving Stuffing

Category: Stuffing / Submtd By:: Betty Newberry

Yield: 24 Servings

Rick doesn't like grandma carols stuffing, so betty came up with this one. - peggy.

1 Pound Country White Or Sourdough	2 Cups Chicken Broth
-Bread	1/2 Pounds Pecans, Chopped Fine
12 Ounces Pork Sausage	1/2 Cup Fresh Parsley, Chopped
1/4 Cup Butter	2 Eggs, Beaten
1 Cup Pippin Apples, Peeled,	1/2 Cup Raisins, Optional
-Cored, And Finely Chopped	1 Cup Celery, Chopped, Optional
1 Large Onion, Chopped	Salt
3 Tablespoon Fresh Thyme, (or 1	Pepper
-Tablespoon Dried)

Cut bread into 1/2 inch cubes and bake in a 350 degree oven until golden brown, about 12 minutes.
Or substitute with 2 boxes of the cheap stuffing from the store.

Cook the pork sausage until browned and crumbly.
Melt butter in a sauce pan. Add apples and onions. Sauté 8 minutes.

Mix all the ingredients together. Butter a baking dish or use stuffing to stuff a turkey.
Cover baking dish with foil. Bake 30 minutes in a 350 degree oven. Remove foil.
Bake an additional 30 minutes or until top is lightly brown and crisp.


Per Serving: 198 Cal (67% from Fat, 10% from Protein, 22% from Carb); 5 g Protein; 15 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 11 g Carb; 3 g Fiber; 33 mg Calcium; 1 mg Iron; 325 mg Sodium; 40 mg Cholesterol

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