Pacific Northwest Stuffing
|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|
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.)