Sunday, December 26, 2010

Fruit Stuffing

Fruit Stuffing from the Barefoot Contessa(recipe on food network), revised a bit by Bob


Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)

( I used one 16 oz non-seasoned stuffing bread from the bakery)

8 tablespoons (1 stick) unsalted butter

2 cups medium-diced yellow onion (2 onions)

1 cup medium-diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

(I used about a 1 1/4 lb hot spicy Italian Sausage)

1 cup chicken stock

(I used a little over 2 cups of broth, it was to dry with 1)

1 cup dried cranberries

(I used a 12 oz bag)

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Before
After
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