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Article: THE RIGHT STUFF FOR YOUR BIRD IS A MATTER OF CHOICE

Article from:
Post-Tribune (IN)
Article date:
November 15, 1989
Copyright

DRAWING

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION. Your holiday cookbookCLASSICS ON THE QUICK

Of all the Thanksgiving trimmings, none is better loved than stuffing. Think of any stuffing recipe as just a starting point. Don't be afraid to improvise to fit your family's tastes. Fruit, nuts, rice, more onions, less celery - anything goes. The only way you can mess this up is by overcooking. GOURMET STUFFING FOR POULTRY

1 1/2 cups chopped onion

1 cup chopped celery, leaves included

3/4 cup butter

1/2 pound ground pork sausage

1/2 cup coarsely chopped mushrooms

8 cups unseasoned coarse bread crumbs

1 tablespoon salt

1/2 teaspoon freshly ground pepper

1 ...

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