Wednesday, November 17, 2010
Recipes: Apple Sausage Stuffing
Prep Time 30 min Cook Time 20 min Serves 4-6
2 pounds Italian sausage
3 red delicious apples
2 small loaves focaccia bread, cubed
(about 16 cups)
3/4 cup turkey stock
1 small yellow onion, diced
1 teaspoon dried parsley
1/2 teaspoon thyme
1/8 teaspoon whole cloves, crushed
1 teaspoon whole rosemary leaves, crushed
1/2 teaspoon whole fennel seeds, crushed
1 pinch celery seed
1/2 stick margarine
Weston Baking Mat
Weston Multi-Seed Grinder
Preheat oven to 325 degrees. With a bread knife, cube fresh loaves of focaccia bread. Spread the cubes over a Weston Baking Mat. Bake the bread for five minutes, or until toasted. You may also dry out the bread by using a Weston Dehydrator.
Core and dice the apples with a Weston Multi-Chopper. Dice the onions with the Multi-Chopper. Grind the cloves, rosemary, and fennel with a Weston Multi-Seed Grinder.
Combine all of the ingredients in a pot and cook over high heat until the stock begins to boil. Remove the pot from heat and cover. Let sit for 30 minutes, or until the bread has absorbed the stock.
Serve immediately or let cool and vacuum seal for later use.