Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sourdough or country-style while bread -- 1/2 inch
cubes
3/4 pound bulk pork sausage
1/4 cup unsalted butter
1 large yellow onion -- chopped
3 large stal celery -- chopped
2 large tart apples -- peeled and chopped
3 tablespoons chopped fresh thyme -- or 1 T dry
3/4 cup chicken broth
1 pound fresh chestnuts -- baked, peeled,
-- chopped
1/2 cup fresh parsley -- chopped
salt and pepper
2 eggs -- beaten until
-- blended |
Preparation:
Preheat oven to 400 degrees. Trim crusts from bread and cube. Toast cubes until lightly golden, stirring occasionally, about 12 minutes. Transfer to a large bowl.
Cook the sausage, crumbling, and add to bowl. Add butter to drippings and cook celery and onion until tender, about 8 minutes. Add apples and thyme and saut‚ for 1 1/2 minutes. Add to bowl. Add broth to saut‚ pan and heat to a bowl, add to bowl. Mix in chestnuts, parsley, salt and pepper. Add beaten eggs and toss.
Use to stuff turkey or bake separately in a 13 by 9 inch dish at 325 degrees--30 minutes covered with foil and 30 minutes uncovered. |
