Vermont Stuffing for Fowl

Submitted by Molly53

"This extremely flavorful stuffing makes enough to fill a 5 pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 1 batch

ingredients

• 1 lb ground sausage
• 1 onion, peeled and chopped
• 1 1⁄2 cups breadcrumbs (coarse)
• 1 cup chestnuts, cooked and chopped
• 1 stalk celery, chopped
• 1 tablespoon parsley, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 teaspoons poultry seasoning or 2 teaspoons sage
• 1 egg, well beaten
• 2 tablespoons sherry wine

directions

1. Fry sausage and onion together until onion is golden.
2. Combine bread crumbs, chestnuts, celery, parsley, and seasonings; mix with sausage.
3. Add egg and sherry; mix thoroughly.
4. If the mixture is not moist enough, add a little more sherry.