Thursday, January 15, 2009

Sausage, Apple, Herb Stuffing

I could eat stuffing everyday for the rest of my life an die a happy soul. I like both moist and dry stuffing, so this year I decided, lets add a little more turkey stock to the stuff to cook with the bird and less with the stuffing cooked outside the bird. I know I like to complicate things...

1 loaf of day old crusty white bread
1 small portion corn bread
1 lb. sweet Italian Sausage
1/2 lb. chestnuts
3 large green apples or fuji
1 bunch celery diced
1 large sweet onion diced
2 shallots diced
1 stick unsalted butter
2 tablespoons chopped sage
2 tablespoons chopped thyme
2 tablespoons chopped parsley
2-3 cups turkey or chicken stock
Salt and pepper

I prepare all items the night before then add the turkey stock prior to stuffing the bird. To save some time, I cook the sausage and chestnuts on Tuesday and keep refrigerated.

1.) Cut white bread in 1/4 inch or less pieces. If bread feels soft then toast in oven for a few minutes.
2.) Meanwhile, heat butter in large pan and add chopped celery, onion and shallot. Season with salt and pepper and cook on low until translucent. Remove from heat and add herbs.
3.)Remove sausage from casing and brown until golden. Add to the cooked celery onion herb mixture from step 2.
4.) Score chestnuts by lightly cutting an x in each chestnut then either roast for 5 minutes in oven or boil for 5-10 minutes. Chopped semi-cooked chestnuts and add to the mixture.
5.) Peel and dice apples and add to the mixture.
6.)Combine Celery, onion, herb, chestnut, sausage, apple mixture with white and corn bread.
7.) Season well with salt and pepper, taste everything is basically cooked so no worries. Adjust seasoning as needed.
8.)Prior to cooking add turkey or chicken stock to your taste. Place stuffing in bird or bake uncovered for 30 minutes at 375 degrees until golden.

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