Traditional Apple-Sausage Stuffing
Traditional Apple-Sausage Stuffing
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
Instructions
- 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.
Traditional Apple-Sausage Stuffing