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Written by Administrator
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Wednesday, 26 November 2008 13:38 |
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SAUSAGE & APPLE STUFFING
Ingredients
· 4½ tablespoons unsalted butter
· 6 celery sticks, finely chopped
· 3 mediumonions, finely chopped
· 750g (1½ lbs) pork sausage, removed from the casings
· 1 large day-old farmhouse white bread cubes 2cm(1”)
· 36 pitted prunes, coarsely chopped 3 medium Golden Delicious or Granny Smith
apples--peeled, cored and coarsely chopped
· 1 tablespoon cup finely chopped flat-leaf parsley or 1 tsp dried
· 1 tablespoon cup finely chopped sage or 1 tsp spoon dried sage
· 1½ teaspoons salt
· ¾ teaspoon freshly ground pepper
· ¾ teaspoon freshly grated nutmeg
· 4 large eggs, lightly beaten
· 250 ml (½ pint) reserved turkey stock
Directions
1. Preheat the oven to 220C Gas 7 and generously butter 2 medium baking dishes that
are at least 5cm(2”) deep. Melt the butter in a large frying pan. Add the celery and
onions and cook over moderate heat until softened, about 5 minutes. Add the
sausage and cook, stirring, just until it loses its pink colour, about 7 minutes.
2. In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add
the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and
reserved turkey stock and mix well. Divide the stuffing between the prepared baking
dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about
10 minutes longer, or until heated through and browned on top. Let cool slightly
before serving.
MAKE AHEAD The stuffing without the eggs and turkey stock can be refrigerated overnight;
the final ingredients should be added just before baking.
Burdfields Country Market
64 the High Street, Mill Lane, Billingshurst RH14 9NY
01403 784447
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Last Updated on Wednesday, 26 November 2008 14:11 |
