GMA Recipe: Sausage, Apple And Apricot Stuffing

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Sausage, Apple And Apricot Stuffing
From Sara Moulton
1996

A delicious version of a traditional bread stuffing, from Gourmet Magazine executive chef Sara Moulton

Ingredients

5 slices whole wheat bread (approx. 2 cups)

1 loaf Italian bread (approx. 5 cups)

1 1/2 lbs of pork sausage**

1 1/2 cups onion, chopped

1 cup celery, chopped

2 small McIntosh apples, chopped

1 cup dried apricots, chopped

1/2 cup fresh parsley leaves

1 cup turkey stock

6 tbsp unsalted butter, melted

**Other options are to purchase delicious low fat sausages such as apple chicken sausage. You can also make the stuffing meatless.

Directions

1. Cut whole wheat and italian bread into 2 inch cubes.

2. Bake the bread cubes in jelly-roll pans in a pre-heated 350 degree oven for 18-20 minutes or until golden brown.

3. In large skillet, add 1 1/2 lbs of pork sausage and 1 1/2 cups chopped onion. Cook sausage and onion over moderate heat, stirring and breaking up the lumps of sausage until the meat is not pink.

4. Add 1 cup chopped celery. Stir 2 minutes.

5. To the bread mixture, add the mcintosh apples, dried apricots, fresh parsley leaves, and the cooked sausage

6. Toss well.

7. Drizzle turkey stock and unsalted butter, melted over mixture and toss well.

8. Let cool.

Note: you can either bake the stuffing in a casserole dish for 30 to 40 minutes in a 325 degree oven or stuff the turkey. The stuffing can be made in advance - just cover and chill - but do not stuff the bird in advance. Make sure the stuffing reaches the 165 degree guideline set by the agriculture department.