Saturday, November 22, 2008

Stuff It!

This is a super yummy recipe for stuffing. I prefer a white bread stuffing to a corn bread stuffing personally. Although this is yummy either way, I don't think you can top stuffing that has been cooked in the bird. I again must apologize for my crummy camera (hint hint to anyone in my family who just might want to gift me one for Christmas) I just can't seem to get the pictures to look as delicious as the food.


1 ¼ lbs. pork sausage
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
13 to 14 cups 1/4-inch day-old French bread pieces(crusts trimmed)
10 tablespoons (1 1/4 sticks) unsalted butter, melted
4 cup turkey stock
2 cups finely chopped peeled tart green apple (about1 1/4 pounds)
1 1/2 cups minced onion1 cup minced celery
3/4 cup minced fresh parsley
1 tablespoon ground sage
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine the sausage with the cinnamon, nutmeg and allspice. Toss the bread in 1 cup of the butter and bake in a 350 degree oven until toasted. Meanwhile in a heavy pan, cook sausage slowly, so that it is not dried out Melt remaining butter in same skillet over low heat. Add apple, onion, and celery and cook until vegetables begin to soften, 5 to 7 minutes, stirring occasionally. Stir in parsley and cook 2 to 3 more minutes. Add mixture to bread and toss gently. Blend in remaining ingredients. Taste and adjust seasoning. Add the stock at your will adjusting for texture. You will want it to be drier if you are stuffing a bird. If serving stuffing separately (without turkey), cover and bake 1 hour in 325°F oven.

1 comment:

Emily Swan said...

YUM! That sounds so good! Thanks for sharing. Can't wait to start cooking this week. Happy Thanksgiving!