You are here

Apple Sausage Stuffing

Chicken.Maximus's picture
Ingredients
For pork sausage with cognac
  Lean pork tenderloin 1 1⁄4 Pound
  Pork fat 10 Ounce
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dried sage 1 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Allspice 1⁄4 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
Directions

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.
Let cool.
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Apple

Rate It

Your rating: None
4.285295
Average: 4.3 (17 votes)