| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Gma1 |
1 |
servings |
INGREDIENTS
| 5 |
sl |
Whole wheat bread; (approx. 2 cups) |
| 1 |
|
Loaf Italian bread; (approx. 5 cups) |
| 1 1/2 |
lb |
Pork sausage** |
| 1 1/2 |
c |
Onion; chopped |
| 1 |
c |
Celery; chopped |
| 2 |
sm |
McIntosh apples; chopped |
| 1 |
c |
Dried apricots; chopped |
| 1/2 |
c |
Fresh parsley leaves |
| 1 |
c |
Turkey stock |
| 6 |
tb |
Unsalted butter; melted |
INSTRUCTIONS
**Other options are to purchase delicious low fat sausages such as apple
chicken sausage. You can also make the stuffing meatless.)
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.
Converted by MC_Buster.
NOTES : A delicious version of a traditional bread stuffing, from Gourmet
Magazine executive chef Sara Moulton
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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