1 Pound of Sausage Meat – Breakfast sausage is ideal because it’s inexpensive and the flavor is tasty but not strong enough to dominate the stuffing.
1 Cup of Finely Chopped Celery
1 Onion, Finely Chopped
2 Apples, Sliced (peeling them is optional)
2 Cups Unsweetened Apple Sauce
1 ½ Cups of Chicken Stock
1 Teaspoon of Cinnamon
½ Teaspoon of Sage
Salt and Pepper To Taste
1 ½ Cups of Corn Flakes
4 Cups of Cubed Bread – Whole wheat or multigrain bread is ideal, but if you have stale bread lying around, use that. Raisin bread would work too.
1 Frying Pan
1 Wooden Spoon
Measuring Cups and Spoons
1 Knife and Cutting Board
1 Large Heat-proof Mixing Bowl
1 Deep Baking Dish
Dump the bread and corn flakes in the mixing bowl.
In a pan on high heat, cook your sausage meat in a little water, breaking it up with the wooden spoon as you cook it. When the water evaporates, some of the fat should render out of the meat.
Dump the sausage meat into the bowl with the bread.
Add half a tablespoon of vegetable oil to the same pan and add the celery and onions. Cook the onions and celery until they’re soft.
Dump them in the bowl with the rest.
Add the remaining half tablespoon of vegetable oil to the pan and add the apples and cinnamon. Cook until the apples soften slightly.
Add the apples to the bowl along with the apple sauce, sage, and stock.
Season with salt and pepper and mix it all together. Taste and adjust.
Add an egg to bind it all together.
Cool the stuffing completely, and set aside one cup of this to stuff a chicken or 2 cups for a turkey.
Add the rest to a baking dish and bake at 350 oF for one hour.
-Samantha R. Gold
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