| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Raisins |
| 3 |
c |
Sweet apple cider |
| 1 |
tb |
Butter |
| 2 |
|
Stalks celery; sliced |
| 1 |
md |
Onion; peeled and diced |
| 1 |
lb |
Sweet fennel sausage; cut into 1/4-inch slices |
| 2 |
|
Apples; peeled and diced |
| 3 |
|
Leaves fresh sage; finely chopped |
| 4 |
c |
Day-old sourdough bread; cubed |
| 1/2 |
ts |
Kosher salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
1. Combine the raisins and apple cider in a small saucepan and bring to a
boil over medium heat. Immediately remove from the heat and set aside to
plump the raisins.
2. In a large, non-reactive saucepan or Dutch oven, melt the butter over
medium heat. Add the celery and onions, and cook slowly, stirring until
softened, about 6-8 minutes.
3. Add the sausage meat and continue cooking until the meat begins to
brown, about 5 minutes. Stir in the diced apples and sage, and cook an
additional 5 minutes.
4. Strain the raisins from the apple cider, reserving the cider, and add
the raisins to the saucepan. Stir in the bread cubes, season with the salt
and pepper, and add the reserved cider. Bring to a boil, then lower the
heat to simmer the stuffing, covered, for 1/2 hour, stirring after 15
minutes. Serve hot, alongside roast Wild Turkey. Yield: 6-8 servings To
order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single
recipes $3 / Yearly $14.95
Busted by Barb on 2/20/98
Recipe by: Union Square Cafe
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
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