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Cookbook

 

Pecan Stuffing

Preparation time: 5 minutes
Cooking time: 15-20 minutes

 

Heart and liver from the turkey
2 cups fresh breadcrumbs
1/2 cup finely chopped pecans
1 hardboiled egg, chopped
Pinch of each of grated nutmeg, ground mace, and thyme
1 tablespoon chopped parsley
Pinch of celery salt
3 tablespoons butter
3/4 cup finely chopped mushrooms
1 small onion, chopped
2 tablespoons dry sherry
Salt and pepper

 

1. Put the heart and liver into a saucepan, and cover with water. Bring to a boil and simmer for 10 minutes. Chop the organ meat finely and set aside to cool.

2. Place the meat in a bowl and stir in the breadcrumbs, nuts, egg, spices, parsley and celery salt.

3. Melt the butter in a saucepan, add the mushrooms and onion, and cook over a moderate heat, stirring frequently for about 5 minutes or until softened. Stir this into the meat mixture, add the sherry, and season to taste.

Buy the Book!

 

International Classics
Over 60 Simple Recipes
for Elegant Home Cooking!
By Time Life Books, 2000
Hardback, $12.95
Color photos throughout
ISBN: 0-7370-2055-5
Recipe reprinted by permission.

 

International Classics

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This page created October 2000

 
 
 
 

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