Holiday Recipes     Home Page Holiday Stuffing May 19th, 2003, 4:34pm, Posted by Marilynn (chief_cook) Prep: 15 min, Cook: 1:25. For 4 Servings: 1 lb. unsalted butter 3 cups onions, coarsely chopped 1 cup green bell pepper, seeded and coarsely chopped 1 cup celery, coarsely chopped 2 lbs. bulk pork sausage 1 Tbs. sage 1 tsp. basil 1 tsp. oregano 1 tsp. rosemary 1 tsp. thyme 2 lbs. packaged cornbread stuffing mix 2 lbs. chestnuts, chopped or chestnut purée 3 lbs. whole cranberry sauce 1 lb. unsalted cashews, finely chopped 3/4 lb. chopped dates 12 eggs, lightly beaten 1 cup milk 1 cup chicken stock 1 cup cranberry juice 1 cup apple cider Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium high heat. Stir in next 4 ingredients. Sauté about 10 minutes, until vegetables are soft. Sprinkle with herbs. Combine cornbread stuffing, next 4 ingredients, pepper to taste and vegetable-meat mixture in a large roasting pan. Stir in beaten eggs and mix well. Add remaining liquids and mix thoroughly. Bake 1-1/4 hours. This recipe serves 40 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 40 only..