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Wednesday, November 24, 2010

Prepared To Be Stuffed...

Yesterday I made sausage for our turkey dressing and it came out really good if I say so myself! So in the spirit of the season I am sharing my recipe. You may not have a grinder but you can ask the butcher at the grocery counter to grind you some pork or buy it already ground. I used 4 large fatty country pork ribs. This time I made it I omitted 2 tsp of paprika and like it much better. I omitted it because I didn't want the red color of the paprika. I might add it back in if I was making breakfast sausage. I put all the spices together on a paper plate then added them to course ground pork, mixed it well, then ran the pork through again on smaller grind. There are 3 favorite dressings that we argue over every year. #1 San Francisco Sourdough Stuffing w/ artichoke, Parmesan cheese & mushrooms, *a family favorite from the early 90's or late 80's found in a Sunset Magazine* #2 Oyster Dressing w/ oysters from the Pacific Northwest or #3 Sausage & mushroom, either with wheat bread or cornbread. This year it's homemade sausage & mushroom. Our worse stuffing ever was a few years ago when I decided to add hazel nuts. I know it sounds like it might be good, but it was disappointing. A good portion of it ended up getting lost to decay in the back of the frig. E U. I'd love to hear what your favorite is and what's your worst!
I have all my onions, celery chopped & put into bags, I sauteed the sausage just until done & put in frig too, all ready to use. Today I made sweet potato pudding *it's like bars really* and got my pie shell baked, ready for pineapple filling. My son is making the pumpkin pie. The last few years I have had the privilege to be able to take my time, really enjoy cooking & the holiday. Doing the prep work ahead really helps, so that when Thanksgiving day comes I'm not too exhausted to enjoy the meal.

4 Cup ground pork

3/4 tsp salt
3/4 tsp ground sage
1 1/2 tsp garlic powder
1/4 tsp ground red pepper
1 tsp red pepper flakes
1/2 tsp fennel seed
1/2 tsp black pepper

Happy Thanksgiving!
I am Very Thankful to all my Faithful Followers & Visitors!
God Bless You this holiday season!

A Big Shout Out & Thank You goes to SassySashadoxie for including my Angel with a Pink Rose in her lovely Etsy Twitter Treasury! Check out her sweet Doxie art!


Poetic Artist said...

YUMM...Have a Happy Thanksgiving.

Wall Flower Studio said...

You are amazing! I would love to be sitting at your table, enjoying that recipe!
Happy Thanksgiving, Janet!

Sharkbytes (TM) said...

Sure looks yummy ! I've never made my own sausage. Now we don't eat much anyway.