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French Stuffing With Sausage

Chicken.Maximus's picture
Ingredients
  Butter 1 Tablespoon
  Onion 1 Medium, chopped
  Shallots 2 Medium, minced
  Mildly seasoned sausage 1⁄2 Pound
  Breadcrumbs 1 1⁄2 Cup (24 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Coarsely chopped/3 cups canned chestnuts, rinsed, drained and coarsely chopped 2 Pound, blanched peeled and chopped
  Mushrooms 6 Medium, chopped
  Celery stalks 2 Medium, trimmed and chopped
  Brandy 1⁄4 Cup (4 tbs)
  Madeira 2 Tablespoon
  Minced parsley 1 Tablespoon
  Dried thyme 1 Teaspoon
  Allspice 1⁄8 Teaspoon
  Ground pepper To Taste
  Salt To Taste
Directions

Melt butter in large skillet over medium heat.
Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes.
Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned.
Discard excess fat.
Moisten breadcrumbs with stock and add to sausage mixture with all remaining ingredients, blending well.
Place over medium heat and cook, stirring occasionally, about 5 minutes.
Cool briefly; refrigerate before using.

Recipe Summary

Cuisine: 
French
Method: 
Browned
Drink: 
Brandy

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