Christmas Stuffing Pie
Christmas Stuffing Pie
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) cold butter, diced
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (60 ml) ice water
- 2 onions, thinly sliced
- 2 stalks celery, thinly sliced
- 1 red bell pepper, seeded and diced
- The meat of 3 Toulouse sausages (about 300 g)
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, finely chopped
- A pinch of ground cinnamon
- A pinch of ground cloves
- A pinch of ground nutmeg
- 2 cups (500 ml) diced dried bread crumbs
- 1/2 cup (125 ml) chicken broth
- 4 eggs, lightly beaten
- 1/4 cup (60 ml) dried cranberries, chopped
- 1/4 cup (60 ml) chopped pecans
- Salt and pepper
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the oil and water and pulse again until the dough just begins to form. Remove the dough from the food processor and form a disc.
- On a floured work surface, roll out the dough and line a 23-cm (9-inch) Pyrex or ceramic pie plate. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Christmas Stuffing Pie