Sausage Hazelnut Stuffing Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh pork sausage meat,
Fillets reserved from a,
Boned turkey or 1/2 pound,
Skinless boneless chicken,
Breasts,
1/2 Stick: unsalted butter,
1 lbs: Onions, chopped
2 cup: Chopped celery,
2 tbsp: Chopped fresh sage leaves or,
1 tbsp: Crumbled dried,
1/2 lbs: Cooked ham, cut into
1/4: -inch dice,
3 cup: Dry 1/4-inch bread cubes,
1 cup: Hazelnuts, toasted, skinned
And chopped,
1 cup: Minced fresh parsley leaves,
3 large: Eggs, beaten lightly
2 tsp: Salt,
1 1/2 tsp: Freshly ground pepper,
Directions:
In a large skillet cook the sausage meat, crumbled, over moderate
heat, stirring and breaking up the lumps, until it is no longer pink,
transfer it with a slotted spoon to a large bowl, and let it cool.
Remove and discard the white tendons from the turkey fillets or
chicken breasts with a sharp knife and in a food processor grind the
fillets coarse. Add the sausage, grind the mixture until it is
blended, and transfer it to the large bowl. Pour off the fat from the
skillet, add the butter, and in it cook the onions and the celery
with the sage, covered, over moderately low heat, stirring
occasionally, until the vegetables are softened. Let the mixture cool
in the skillet, add it to the large bowl with the ham, 2 cups of the
bread cubes, crushed fine in a plastic bag, the remaining 1 cup bread
cubes, left whole, the hazelnuts, the parsley, the eggs, the salt,
and the pepper, and combine the mixture well. The stuffing may be
made up to 1 day in advance and kept covered and chilled.
COOKING LIVE SHOW #CL9005 (Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
heat, stirring and breaking up the lumps, until it is no longer pink,
transfer it with a slotted spoon to a large bowl, and let it cool.
Remove and discard the white tendons from the turkey fillets or
chicken breasts with a sharp knife and in a food processor grind the
fillets coarse. Add the sausage, grind the mixture until it is
blended, and transfer it to the large bowl. Pour off the fat from the
skillet, add the butter, and in it cook the onions and the celery
with the sage, covered, over moderately low heat, stirring
occasionally, until the vegetables are softened. Let the mixture cool
in the skillet, add it to the large bowl with the ham, 2 cups of the
bread cubes, crushed fine in a plastic bag, the remaining 1 cup bread
cubes, left whole, the hazelnuts, the parsley, the eggs, the salt,
and the pepper, and combine the mixture well. The stuffing may be
made up to 1 day in advance and kept covered and chilled.
COOKING LIVE SHOW #CL9005 (Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
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