Traditional Apple-Sausage Stuffing
Traditional Apple-Sausage Stuffing
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Ingredients
  • 1/4 lb (115 g) bacon, cut into small pieces
  • 1 onion, chopped
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, chopped
  • 2 Cortland apples, peeled and diced
  • 1 cup (250 ml) chicken broth
  • 3 cups (750 ml) stale country bread cut into cubes
  • 1 lb (454 g) Toulouse sausage meat (about 6 sausages)
  • 2 teaspoons (10 ml) whole-grain mustard
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1 egg
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a non-stick skillet, brown bacon, onion and celery. Add garlic and apples and cook for 1 minute. Season with salt and pepper. Deglaze with broth and cook until liquid has evaporated. Place in a large bowl. Add remaining ingredients and mix thoroughly. Spoon into a 28 x 20-cm (11 x 8-inch) baking dish.
  • Bake for 30 minutes. Brown under the broiler for 2 to 3 minutes. Serve with Turkey Roast with Apple Gravy (see recipe).
  • Description
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