Sausage And Pear Stuffing With Chestnuts And Prunes Recipe
Yield: 11 cupsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter plus extra for,
1 1/2 cup: Chicken stock,
-baking dish and foil,
1 tsp: Salt,
8 ounce: Bulk pork,
1/2 tsp: Pepper,
-or chicken-apple sausage,
1/8 tsp: Grated nutmeg,
1 medium: Onion,, 1 cup
1 cup: Cooked peeled chestnuts,
Coarsely chopped,
Fresh or canned,
2: Firm pears, peeled
6 cup: Dried bread cubes,
Cut in 1/2" chunks,
1/2 cup: Pitted prunes,
1 large: Tart apple, Granny Smith
Cut in1/2" chunks,
Peeled, cut in 1/2" chunks
1/2 cup: Walnuts, toasted
1/4 cup: Brandy,
Coarsely chopped,
2 large: Eggs, lightly beaten
Directions:
1. Heat 1 tbs butter in large skillet over medium-high heat. Add
sausage and cook, breaking meat up into small pieces, until no longer
pink, 5-7 minutes. Transfer sausage to small bowl with slotted spoon;
set aside. Discard fat; return skillet to burner. Heat remaining
butter over medium-low heat; add onion and cook until soft, about 10
minutes. Add pears and apple; continue to cook over low heat onion
begins to brown, 10-12 minutes. Increase heat to high, add brandy,
and cook until reduced by half. Remove pan from heat; cool mixture to
room temperature.
2. Whisk eggs, stock, salt and pepper and nutmeg in large bowl. Add
sausage, cooled fruit mixture, chestnuts, bread cubes, prunes, and
walnuts; toss gently to coat. Adjust seasonings to taste.
3. Place stuffing into buttered shallow baking dish; bake at 350
F,
covered with buttered aluminum foil, until knife inserted into center
feels warm to the touch, 25-40 minutes depending on amount of
stuffing. Uncover and bake until top crisps slightly, 5-10 minutes.
Cooks Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95
Source from luhu.jp
sausage and cook, breaking meat up into small pieces, until no longer
pink, 5-7 minutes. Transfer sausage to small bowl with slotted spoon;
set aside. Discard fat; return skillet to burner. Heat remaining
butter over medium-low heat; add onion and cook until soft, about 10
minutes. Add pears and apple; continue to cook over low heat onion
begins to brown, 10-12 minutes. Increase heat to high, add brandy,
and cook until reduced by half. Remove pan from heat; cool mixture to
room temperature.
2. Whisk eggs, stock, salt and pepper and nutmeg in large bowl. Add
sausage, cooled fruit mixture, chestnuts, bread cubes, prunes, and
walnuts; toss gently to coat. Adjust seasonings to taste.
3. Place stuffing into buttered shallow baking dish; bake at 350
F,
covered with buttered aluminum foil, until knife inserted into center
feels warm to the touch, 25-40 minutes depending on amount of
stuffing. Uncover and bake until top crisps slightly, 5-10 minutes.
Cooks Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95
Source from luhu.jp