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Receta Sausage And Apple Stuffing
by Global Cookbook

Sausage And Apple Stuffing
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Ingredientes

  • 1 1/4 lb lean pork tenderloin cut in cubes
  • 10 ounce fresh pork fat
  • 1 tsp salt
  • 1 tsp dry thyme
  • 1 tsp dry sage
  • 1/2 tsp grated nutmeg
  • 1/2 tsp freshly-grnd black pepper
  • 1/4 tsp grnd allspice
  • 1/4 c. Cognac
  • 14 c. cubed crustless day-old bread
  •     Sausage (see above)
  • 1/2 c. butter - (1 stick)
  • 2 c. diced green apples
  • 1 1/2 c. diced onion
  • 1 c. minced celery
  • 3/4 c. minced parsley
  • 1 Tbsp. chopped fresh sage leaves
  • 1 1/2 Tbsp. minced fresh thyme leaves
  • 1 can chicken broth - (14 1/2 ounce)
  • 1 tsp salt
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Note: This is a time-consuming recipe - it should be started a day or possibly even two days in advance - but the flavor of the homemade sausage, strongly dosed with Cognac, is worth the trouble.
  2. For the Sausage: Grind together pork and pork fat in meat grinder twice. Place in large bowl with salt, thyme, sage, nutmeg, pepper, allspice and Cognac. Mix well, cover and chill overnight.
  3. For Assembly: Toast bread cubes in 300 degree oven till lightly browned and dry, 30 to 45 min.
  4. Cook sausage over medium heat till no longer pink. Break up into small bits and drain off excess fat. Add in cooked sausage to toasted bread cubes.
  5. Heat butter in skillet and add in apples, onion and celery, and cook till soft. Stir in parsley. Add in to bread and toss gently. Add in sage, thyme leaves and chicken broth, salt and pepper to taste. Cold completely.
  6. Stuff in turkey or possibly place in 13- by 9-inch greased baking dish. Cover with buttered foil and bake at 375 degrees 30 min. Uncover and bake 15 min more.
  7. This recipe yields 17 c..