Corn bread, sausage and sage stuffing recipe

11/13/2002

ROSALIE'S CORN BREAD, SAUSAGE AND SAGE STUFFING

1 small onion

1 small carrot

2 ribs celery, diced

1 tbsp freshly chopped thyme

6 fresh sage leaves

3 cups cut up corn bread, slightly toasted

2 eggs beaten

1 cup chicken stock to wet mixture

1/2 cup sherry or marsala wine

3 tablespoons flat-leaf parsley

1/2 pound sausage meat, casing removed or ground pork

1 teaspoon dried fennel

1/2 cup green seedless raisins

1 tablespoon finely diced candied ginger

1 stick butter

Salt and pepper to taste

1 cup walnuts, optional

Liver from turkey cut up and sauteed, optional

Heat butter in a heavy pan and saute diced onion, carrot and celery, until the carrot is slightly tender. Add wine or sherry and cook for 3 minutes over medium heat. Cool slightly and add the rest of the ingredients. Mix well and fill prepared pumpkin. Bake at 375 until golden brown on top. If you have more than you need to stuff the pumpkin, pour the rest in a shallow baking dish and bake separately.