1789 Sausage Stuffing
- 2
qts bread, cut into cubes and left out to dry or toasted
- 1
lb. bulk pork sausage
- 1/2
lb. butter
- 1/4
cup peanut oil
- 1/2
lb. bacon, diced
- 2
large onions, diced
- 6
stalks celery, diced
- 2
qts. chicken or turkey stock
- 1T.
fresh picked thyme
- 1T
fresh chopped sage
- Bay
Leaf
- 1/2
lb. cooked Smithfield ham, diced
- 1T.
poultry seasoning
- 1/4
cup maple syrup
- Salt
and freshly ground black pepper
Prepare
the bread cubes. Save old bread for stuffing. The bread should be
as dry as possible to better absorb the juices. Break up the sausage
and roast it in the oven until just cooked. Pour off any excess fat.
Set aside until ready to use.
To make the stuffing: Heat the butter and the oil in a heavy
based pan. Add the bacon and cook until crisp. Stir in the onions
and celery and cook until soft. Add the cooked sausage, the chicken
stock and the herbs and cook until the flavors have melded and the
stock has reduced by nearly half. Taste the stock and if it is filled
with the flavors of the herbs and the pork then it's ready. Stir in
the bread cubes and the Smithfield ham. Remove from the heat. Season
with the maple syrup, poultry seasoning, salt and pepper. Go gently
with the salt at first since the bacon, pork and ham are all salty.
The stuffing should be a little moist as it will be rebaked in the
turkey cavity or in a casserole before serving. Just add more stock
or more bread as needed. Top with a couple of pads of butter and cover
before rebaking.
Wine Recommendations:
With Turkey dinner:
Chanebolle Musigny, Louis Jadot, '95
Tokay Pinot Gris, Alsace
With Oyster & Celery Stew:
Pouilly Fumé, Pursang, Didier Dagueneau
[Tips] [1789
Oyster and Celery Stew with Smithfield Ham and Walnuts]
[1789 Sausage Stuffing
] [Yvonne
Lacoste's Cranberry Orange Bread]
Turkey
Tips 1999 Home
|
|
