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Pacific Northwest Stuffing

Canadian.Recipes's picture
Ingredients
  Sweet italian sausage 1 Pound (500 Gram)
  Chopped shallots 250 Milliliter (1 Cup)
  Dried sage 15 Milliliter (1 Tablespoon)
  Dried thyme 1 Teaspoon
  Day old bread cubes 3 Liter (12 Cups)
  Toasted hazelnuts 500 Milliliter, chopped (2 Cups)
  Dried currants 375 Milliliter (1 1/2 Cup)
  Chicken stock 50 Milliliter (1/4 Cup)
  Madeira 50 Milliliter (1/4 Cup)
  Grated orange rind 1 1⁄2 Teaspoon
Directions

Remove sausage meat from casing; crumble into large skillet.
Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off all but 1 tsp (5 mL) fat; add shallots, sage, thyme, salt and pepper.
Cook for 5 to 7 minutes or until very tender.
In large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira and orange rind until well mixed.
Taste and adjust seasoning. (Stuffing can be cooled, covered and refrigerated for up to 2 days or frozen for up to 1 week; thaw in refrigerator for 24 hours.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Occasion: 
Christmas
Interest: 
Party

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