 Kahlua Savory Stuffing 8 oz. ground turkey (pork sausage or turkey sausage)* 1/2 cup pecans, toasted and chopped Two 6-oz. bags Mrs. Cubbison's Seasoned Dressing 1 cup raisins 2 tablespoons fresh Italian parsley, minced 2 teaspoons orange zest, grated 1/3 cup Kahlua 1 can (14 oz.) chicken broth In a large skillet, cook ground turkey. Remove from skillet and cool. (You can add 6-oz. of butter and saute the onions and celery, if you wish.) Toast pecans by placing in a dry skillet on medium heat. Stir pecans in skillet for five minutes. Remove and cool. Chop pecans. Mix remaining ingredients together in a large bowl. Let stand to ensure dressing is moistened from the liquid. Cool thoroughly before stuffing the turkey. Wrap extra dressing in foil, or place in a casserole dish to roast with the turkey the last 30 minutes of cooking. With the addition of an egg, the mixture can be wrapped in foil and baked round for 45 minutes at 350 degrees F. Makes three quarts dressing, enough for a 12 to 14 pound turkey. * If you choose either the pork or turkey sausage, cook in a larger skillet, breaking up the meat for about 3 minutes until browned. Remove from skillet and drain off drippings. |
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