| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Infood01 | 1 | servings | |
INGREDIENTS
| 3 | lb | Pork sausage |
| 8 | tb | Sage; finely chopped |
| 2 | lg | Onions; cut into a small |
| ; dice | ||
| 3 | tb | Butter |
| 16 | sl | 1 large loaf Brioche cut into 1/2 inch |
| ; slices) | ||
| 8 | oz | Butter; melted |
| 1 | c | Dried cranberries |
| 2 | Granny Smith apples cut into a small dice | |
| 2 | c | Turkey Stock; up to 3 |
| Salt & Pepper | ||
| 10 | lb | Bird; up to 11 |
INSTRUCTIONS
In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve. In a medium skillet, melt 3 Tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples. Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist. Season with salt & pepper Yield: Stuffing for a 10 to 12 Pound Turkey Converted by MC_Buster. NOTES : Recipe Courtesy of Chef Debra Ponzek, Aux Delices Recipe by: IN FOOD TODAY SHOW #INK048 Converted by MM_Buster v2.0l.
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