French Stuffing With Sausage Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Shallots | 2 Medium, minced | |
| 1/2 pound fresh, mildly seasoned sausage | ||
| 1 1/2 cups soft breadcrumbs | ||
| 1/2 cup hot chicken stock | ||
| Coarsely chopped | 2 Pound, drained, rinsed | |
| Mushrooms | 6 Medium, chopped | |
| Celery stalks | 2 Medium, trimmed | |
| Brandy | 1/4 Cup (16 tbs) | |
| Madeira | 2 Tablespoon | |
| Minced parsley | 1 Tablespoon | |
| Dried thyme | 1 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Melt butter in large skillet over medium heat.
Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes.
Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned.
Discard excess fat.
Moisten breadcrumbs with stock and add to sausage mixture with all remaining ingredients, blending well.
Place over medium heat and cook, stirring occasionally, about 5 minutes.
Cool briefly; refrigerate before using.
Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes.
Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned.
Discard excess fat.
Moisten breadcrumbs with stock and add to sausage mixture with all remaining ingredients, blending well.
Place over medium heat and cook, stirring occasionally, about 5 minutes.
Cool briefly; refrigerate before using.
Chef
