Bread stuffing with sausage, pecans and dried apricots
Very much the thing to accompany turkey or a large chicken for a celebration meal.
Ingredients
1 lb sausage (weet Italian sausage, removed from casing and crumbled with feta cheese)
1⁄2 c feta cheese (crumbled)
6 T butter (unsalted)
1 onion (large, chopped)
4 celery (medium sized, chopped)
1⁄2 t sage (dried)
1⁄2 t thyme (dried)
1 t pepper (freshly ground black pepper)
1 c parsley (fresh leaves, finely chopped)
1 t salt
12 c bread (dried French or other white bread, cubed)
1 c broth (chicken or turkye broth)
3 egg (large, lightly beaten)
Instructions
- Over a medium high heat, cook sausage in a large skillet for about 10 minutes, or until browned. Place the sausage in a large bowl, drain off grease. Melt butter in the same pan.
- Still over a medium high heat, add the celery and onion. Stir occasionally, cooking for about 7 minutes, or until soft and translucent. add the dried herbs and pepper and cook for an additional minute. add all to the sausage bowl. combine with the parsley, salt, pecans and apricots. Mix in the bread cubes
- The stock and eggs need to be whisked together in a seperate bowl.
- Pour the mixture over the bread and toss gently. Stuff into the bird.
- or place in a greased baking dish, drizzling an additional 1/4 cup stock, and a few pats of butter. Cover with foil, bake for 25 minutes covered, then 15 minutes uncovered in a 400° F oven.
Total time
1 hour, 5 minutes
Cooking time
45
Preparation time
20
Yield
1 batch
Notes
To dry bread,cut a fresh loaf into half slices, place in a single layer on a cookie sheet, allow to sit over night.
Toast your pecans in a 350° F oven for 6 to 8 minutes.
Source
easy, bake, bread
filling or stuffing, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.