- 2 tablespoons [30 mL] vegetable oil
- 1 pound [454 g] spicy or mild pork sausage meat
- 1 cup [250 mL] celery dices
- 1 cup [250 mL] onion dices
- 1 cup [250 mL] peeled cored apple dices
- 2 garlic cloves, minced
- 1 tablespoon ]15 mL] freshly chopped parsley
- 2 teaspoons [10 mL] freshly minced sage
- 1 bay leaf
- 8 cups [2 L] French bread cubes with crusts [1 loaf]
- 1 cup [250 mL] whole milk
- 1 cup [250 mL] chicken broth
- 2 tablespoons [30 g] butter, melted
- Salt, to taste
- Freshly-ground black pepper, to taste
- 3 large eggs, well-beaten
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- Heat oil into a heavy large skillet over medium heat.
- Add pork sausage meat and fry meat stirring until cooked through and brown, breaking meat into pieces with a spoon, for approximately 8 minutes.
- Using slotted spoon, transfer sausage meat to large bowl.
- Add celery, onion and apple dices, minced garli, chopped parsley, minced sage and bay leaf to skillet.
- Soften vegetables over medium heat, for approximately 5 minutes.
- Discard bay leaf.
- Add vegetables mixture to sausage meat.
- Can be made 1 day ahead; cover, refrigerate and reheat mixture until lukewarm before continuing.
- Preheat oven to 180°C [350°F].
- Butter a 13 x 9 x 2-inch [33 x 13 x 5-cm] glass baking dish.
- Add bread cubes to sausage mixture.
- Whisk together milk, broth, and melted butter into bowl until well blended, then mix into stuffing.
- Salt and pepper stuffing.
- Mix in eggs, then transfer into prepared dish.
- Bake uncovered into preheated oven until cooked through and brown, for approximately 50 minutes.
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