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YIELD: 12 Portions (1/2 cup each) STUFFING: 1/2 lb. raw pork sausage 1 1/4 cup chopped onions (finely diced) 1 1/4 cup chopped celery (finely diced) 3/4 cup blanched almonds (slivered) 2 2/3 cup chicken broth 4 tablespoons butter 1 box (2 - 6 oz.) bags of Mrs. Cubbison's Seasoned Dressing Mix TOPPING: 1/4 cup butter 1/4 cup sugar 1/2 cup shredded coconut 1/2 cup walnuts (finely chopped) 1/8 cup evaporated milk 1/2 teaspoon vanilla FOR STUFFING: 1. Dice sausages (small dice) and cook until golden brown in a large pot or saucepan at hot heat. Leave grease and burnt crumbs in pan. 2. At medium heat, add onions and celery. Sauté until half done. 3. Add butter and melt. 4. Add chicken broth and scrape the bottom of the pan to loosen caramelized pieces. Cover and boil for 3 minutes at high heat. 5. Remove from heat. 6. Stir and add (2) 6oz. bags of Mrs. Cubbison's Stuffing Mix and slivered almonds. Mix slowly. 7. Cover pot and let sit for 5 minutes. 8. Take #200 1/2 pan and fill pan with cooked stuffing 3/4 full. Keep fluffy. 9. Preheat oven to 325 degrees F. Place pan in oven for 20-30 minutes. 10. Take pan out of oven and let sit (uncovered). FOR TOPPING: 1. In a separate sauce pot, add the topping ingredients of butter, sugar, shredded coconut, walnuts, vanilla, and condensed milk. At medium heat, stir and bring to a boil for five minutes; stirring constantly. 2. Remove from heat and spread topping mixture lightly over the stuffing. 3. Place pan under broiler/salamander for 1 minute or less until topping golden brown. |