Recipe
Dried Fruit and Sausage Stuffing
Serves:
Ingredients:
8 tablespoons unsalted butter
4 stalks celery – diced
4 medium leeks – cleaned and diced
1 granny smith apple – cored and diced
1 cup dried cherries
½ cup chopped dried apricots
10 cups stale bread cubes
½ cup chopped parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper to taste
1 pound fresh sweet sausage – cooked and drained
½ cup dry white wine
2 large eggs – beaten
3 – 4 cups low sodium chicken stock
4 stalks celery – diced
4 medium leeks – cleaned and diced
1 granny smith apple – cored and diced
1 cup dried cherries
½ cup chopped dried apricots
10 cups stale bread cubes
½ cup chopped parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper to taste
1 pound fresh sweet sausage – cooked and drained
½ cup dry white wine
2 large eggs – beaten
3 – 4 cups low sodium chicken stock
Directions:
Melt the butter in a skillet and cook the celery and the leeks until soft and translucent - about 10 minutes. Scrape the vegetable mixture into a large
bowl and add the apples, dried cherries, apricots, bread cubes, parsley, sage, thyme, salt and pepper. Toss well. Add the reserved sausage meat and
toss again. In another bowl, combine the wine, beaten eggs and chicken stock. Pour the mixture over the stuffing mix and toss lightly. Spoon the stuffing
into a greased 3 quart casserole and bake covered for 40 minutes at 350 degrees - serve hot.
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