Apricot & Sauasage Stuffing

Gourmet stuffing for poultry

Kathy Kato
No ratings yet

Ingredients

  • 1 1/2 cups chopped onion
  • 1 cup chopped celery, leaves included
  • 3/4 cup butter
  • 1/2 lb ground pork sausage meat
  • 1/2 cup coarsley chopped mushrooms
  • 8 cups unseasoned coarse bread crumbs
  • 1 Tbsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp nutmeg
  • 1 cup white wine or chicken stock
  • 1 large egg
  • 1/2 cup chopped dried apricots

Instructions

1

Saute onion and celery in butter until tender. In a seperate skillet, cook sausage and mushrooms.

2

Pour off the fat and add to onion and celery. Combine this mixture with the bread crumbs and add all the seasonings.

3

Moisten with the wine or chicken stock, andd the egg and apricots and mix well.

4

Stuff the poultry just before roasting.

Comments (0)

No comments yet. Be the first to comment!

Please log in to add comments.

Recipe Statistics

41 Views
0 Ratings
0 Comments
Dec 2009 Added