Apple Sausage Stuffing
|For pork sausage with cognac|
|Lean pork tenderloin||1 1⁄4 Pound|
|Pork fat||10 Ounce|
|Dried thyme||1 Teaspoon|
|Dried sage||1 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Cognac||1⁄4 Cup (4 tbs)|
|French bread||14 Cup (224 tbs), crusts trimmed (1/4-Inch Day-Old)|
|Unsalted butter||10 Tablespoon (1 1/4 Sticks)|
|Peeled finely chopped tart green apple||1 1⁄4 Pound (2 Cups)|
|Minced onion||1 1⁄2 Cup (24 tbs)|
|Minced celery||1 Cup (16 tbs)|
|Minced parsley||3⁄4 Cup (12 tbs)|
|Ground sage||1 Tablespoon|
|Dried thyme||1 1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
For sausage: Place pork tenderloin and pork fat on baking sheet.
Freeze for 20 minutes.
Quickly cut meat and fat into 1-inch cubes.
Pass cubes through meat grinder fitted with fine blade (or have butcher grind meat and fat together twice).
Transfer mixture to large bowl.
Add salt, thyme, sage, nutmeg, pepper and allspice and mix well.
Blend in Cognac.
Cover and chill overnight.
Preheat oven to 300°F.
Spread cubed French bread on 2 large baking sheets.
Bake until brown and dry, stirring frequently, for 20 to 30 minutes.
Transfer to large mixing bowl.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add sausage and cook until no longer pink, for 5 to 7 minutes, stirring and pressing with fork occasionally to break up lumps.
Add sausage to bread using slotted spoon.
Discard fat from skillet.
Melt remaining butter in same skillet over low heat.
Add apple, onion and celery and cook until vegetables begin to soften, for 5 to 7 minutes, stirring occasionally.
Stir in parsley and cook for 2 to 3 more minutes.
Add mixture to bread and toss gently.
Blend in remaining ingredients.
Taste and adjust seasoning.