Fragrant with sage, this is a tasty side dish for any poultry.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 slices day-old white or whole wheat bread, crusts removed||1 lb (450 g) bulk pork sausage|
|1/4 cup chicken stock or milk||1 Granny Smith apple, peeled and shredded|
|1 large egg, lightly beaten||salt and freshly ground black pepper|
|2 shallots, finely chopped||a few whole cranberries, to garnish|
|1 tbsp chopped sage, plus whole leaves to garnish|
Preheat the oven to 350°F (180°C). Cut the bread into 1/2 in (13mm) pieces. Place in a mixing bowl, sprinkle with the stock, and let stand 5 minutes, until softened. Mash the soaked bread with a fork, then stir in the beaten egg.
Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.
Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.
Garnish with the sage leaves and cranberries. Serve hot, from the dish.
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