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B And B Stuffing

Yield: 10 Servings

Ingredients and directions for this recipe

1 c Raisins; dark
1/2 c Port wine
1/2 c Liquer; B&B
1 lb Sausage meat; sweet Italian
2 c Onion; diced
1 c Celery; hearts, diced
2 c Sweet potato; peeled and
-chopped
2 tb Sage; fresh & chooped
2 tb Rosemary sprigs; (chopped)
2 tb Thyme; fresh & chooped
8 c Cornbread; (crumbled)
1 c Apple; diced small
1 c Parsley
1/2 c Chestnuts; roasted, chopped
Salt and pepper; to taste
3/4 c Low fat milk
3 cn Chicken stock; defatted

Preheat oven to 375 degrees.

Soak the raisins in the Port and B&B for at least 2 hours, preferably
overnight. In a large pan over high heat, sautee the sausage (or ground
turkey) for two minutes drain all excess fat. Add the onions and sweat them
for two minutes. Add the celery, sweet potatoes and all of the fresh herbs,
sautee for two to three minutes. Transfer into a large glass bowl. Add all
of the remaining ingredients.

Spray a baking pan or dish (approx. 15" x 10" x 2") with a low-fat spray.
Place the stuffing in the baking pan, cover with aluminum foil and bake for
45 minutes. Uncover and bake for 10 more minutes or until top is golden
brown.

NOTES : Note: Can substitute ground turkey breast for sausage if desired to
make more lowfat dish.

See also:
Previous recipe B And B
Next recipe B And C Lasagna Of Wild And Exotic Mushrooms

Or try one of these recipes:
Coconut Shortbread
Oatmeal Sesame Bread