| 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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