Stuffing for Poultry |
Course : Stuffings
Serves: 4 |
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Ingredients:
12 pieces Hot Italian sausage in casing (or equiv in loose sausage) |
1 teaspoon garlic powder |
1 large egg |
1/4 Cup Parmesan cheese |
1 Ounces onion chopped |
2 tablespoons butter for frying |
4 medium mushroom caps |
2 Cups cauliflower florets, boiled and chopped coarsely |
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Preparation / Directions:
Split sausage casing and crumble it in frying pan, fry until done and set aside. Put cauliflower in mixing bowl. Chop mushroom caps and put in bowl w/cauliflower. Add the butter to the frying pan along with the sausage juices and fat. Fry onion in this until tender. Pour mushrooms along with any juices and butter on top of cauliflower mixture. Sprinkle cheese and garlic powder on top of mixture and blend with a spoon or hands. Beat egg with a fork and pour over cauliflower mixture. Blend until all is mixed well. Stuff poultry and bake as usual. This makes 3 cups of stuffing. DO NOT fry mushrooms before adding them to your cauliflower. I leave them raw so that they can soak up juices as it cooks in the poultry.
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