UK Yankee
Expat Americans in the UK
Thanksgiving Stuffing
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
| Recipe Categories | American Side Dish Party & Groups |
Description
Normally used to stuff an 18 lb turkey.
Ingredients
| 3 | Cup | celery (chopped, with leaves) |
| 2 | Cup | onion (chopped) |
| 2 | apples (tart, cut into 1/2" cubes) | |
| 1 | Pound | sausage (ground (sausagemeat), 450g) |
| 1 | Cup | hazelnuts (chopped) |
| 1 | Cup | dried cherries (or cranberries) |
| 6 | Cup | bread cubes (drie overnight in airing cupboard) |
| 1 | Teaspoon | salt |
| 3⁄4 | Teaspoon | thyme |
| 3⁄4 | Teaspoon | sage |
| Pinch | pepper | |
| 1 | Cup | port wine |
| 1 | Cup | chicken stock (make from cube if needed) |
Instructions
Heat oil in a large skillet. Saute celery, onions over low heat until soft not brown, 10 mins. Transfer to separate bowl. Add sausage to skillet and cook, breaking up pieces, 10 mins. Add saus to veg.
Stir the apples, hazelnuts, and dried fruit into the sausage mixture. Add bread cubes and toss. Sprinkle with ALL seasonings and toss lightly. Add port stock and toss again.
Either stuff or dont stuff but bake at 325, loosely covered for at least 45 minutes, till crunchy lovely on top
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