-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> heaven forbid I ... attempt a corn bread or rice dressing.

 SH> I made a corn bread dressing once.  ONCE.  (Conner and I loved it,
 SH> but it wasn't proper LOL)

 DD> Why is corn bread stuffing not proper?

 JW> It's an American South thing, and simply un-Canadian!

Not just the South part of Uh-murrika. All over the bleeding map. Even
in Canuckistan.
 
 DD> Try adding ersters.

 JW> Oysters are indeed a fantastic addition to stuffing. And on a more
 JW> economical note, so is sausage.

Well, yeah. Or both. But, if you're adding sausage for me make sure it's
sage sausage. Which works waaaaay better than Italian sausage.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breakfast Sausage
 Categories: Pork, Herbs, Chilies
      Yield: 10 Pounds
 
     10 lb Boneless pork
      5 tb Salt
      1 tb Ground white pepper
      2 tb Rubbed sage; to taste
      1 ts Ginger
      1 tb Nutmeg
      1 tb Ground red pepper; optional
      1 pt Ice water
 
  Cool meat to 32§F-35§F. Grind through a 3/16" plate
  and place in a mixing bowl.
  
  Add all ingredients and mix well. (water too).
  
  Stuff in 28-30mm hog casings. Place in refrigerator
  as soon as possible. Chill well, and package as
  desired.
  
  NOTES: Keep meats as cold as possible.
  
  For casings and other sausage supplies:
  
  The Sausage Maker
  177 Military Road
  Buffalo, NY 14207
  716-876-5521
  
  Recipe By: The Sausage Maker
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Using precise ichthyological terminology, it is a "medium" fish

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