2 Recipe Black Pepper
2 lb Hot Pork Sausage
1 c Unsalted butter
1 3/4 lb Onions; chopped (1/2 quart)
1 pt Green peppers; chopped (1/2
1 lb Celery; chopped (1/2 Quart)
2 ts Salt; (to your taste)
2 tb Oregano
1 tb * Ground Black Pepper
1/4 c Sage
1/4 c Poultry Seasoning
1 pt Double Strength Chicken
-Broth Or Homemade Broth
-Reduced By 1/2
1 1/2 Teaspoons; Tabasco sauce
1 1/2 c Coarsely chopped nuts
* If you are using black pepper cornbread, remember the cornbread has
pepper in it, so be careful, taste often.
In a pan or microwave melt the butter, add to the cornbread, and mix well.
Over medium heat saute sausage until browned, remove, saving the drippings.
Add 3 tablespoons of drippings to pan, and over high saute onions until
crunchy and aromatic , remove, set aside. Cook green peppers, and celery
same adding drippings as necessary. Brown nuts on a cookie sheet in a 400?
F oven for 20 minutes, or until very aromatic. Chop nuts coarsely. Add
sausage, onions, green peppers, celery, salt, oregano, pepper, sage,
poultry seasoning, and Tabasco sauce to mixture, toss and mix well. Mix
broth into mixture until it is nice and moist. Adjust seasonings to taste.
Fill neck and breast cavities with stuffing, do not pack as stuffing will
expand while cooking. Left over stuffing may be cooked in a foil covered
pan for 45 minutes in a 350? F oven.
Each recipe for six (6) will make sufficient stuffing for one 12-14 pound
Serve stuffing with your favorite sauce or gravy, or try our recipe for