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Sausage Prune Stuffing

Prep
Cook
Serves 8people
Ingredients
This recipe makes a lot, fill the bird loosely or it can burst. Heat remaining in foil covered casserole for last hour with the turkey. To avoid spoiling, make sure that all ingredients of stuffing are chilled before bird is stuffed and also do not stuff bird more than 2-3 hours before baking.
Directions
1.
Put into a bowl:
2.
oz package pitted prunes
3.
c water plus ¾ c vinegar
4.
Let prunes plump for one hour. Drain and discard liquid. Cut prunes into quarters or smaller.
5.
Into a saucepan put:
6.
T butter, allow to melt and then add:
7.
onions minced (about 1 lb)
8.
Cook onions over low heat for 5 minutes or until soft but not browned. Add:
9.
lb sausage meat (remove casing)
10.
Spread out the meat as best you can and break apart with spatula as it cooks. It will exude it’s own fat and it should simmer in the fat until the meat is crumbly and beginning to color.
11.
Remove from heat. Stir in:
12.
c fresh bread crumbs (remove crust from 7-8 pieces: firm Northridge Farm type bread, blend in a blender)
13.
c chopped parsley
14.
t thyme
15.
t salt and some pepper
16.
Optional: minced neck meat, gizzard, etc.
17.
Stir everything together well, fold in prunes. Check seasoning and let cool.
18.
If not in the bird, then roast everything in a 300 degree oven for about 45 minutes.

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