| Pheasants with Hunter's Dressing March 2008 |
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1/2 lb. pork sausage 2 c. day-old bread cubes 1 c. chunky-style applesauce 1/3 c. onion 1/4 c. chopped parsley Margarine 1/4 t. sage 1/4 t. salt Dash pepper 2 (2-1/2 to 3 lb. pheasants Salt 1/4 c. sherry |
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For dressing, Brown meat; drain. Combine bread cubes, applesauce, onion, parsley, 1/4 c. margarine & seasonings, mix well. Wash birds; dry. Sprinkle body & neck cavities lightly with salt. Fill with dressing; secure with skewers & string. Spread birds with margarine. Place on foil; pour sherry over birds. Wrap securely. Bake 350, 1-1/2 hrs. Fold back foil. Continue baking, basting frequently, 1/2 hour or until brown & tender. 6 servings. |
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Athena in DE |
