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Pacific Northwest Stuffing Recipe
|Sweet italian sausage||1 Pound (500 Gram)|
|Chopped shallots||250 Milliliter (1 Cup)|
|Dried sage||15 Milliliter (1 Tablespoon)|
|Dried thyme||1 Teaspoon|
|Day old bread cubes||3 Liter (12 Cups)|
|Toasted hazelnuts||500 Milliliter, chopped (2 Cups)|
|Dried currants||375 Milliliter (1 1/2 Cup)|
|Chicken stock||50 Milliliter (1/4 Cup)|
|Madeira||50 Milliliter (1/4 Cup)|
|Grated orange rind||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6861 Calories from Fat 3335
% Daily Value*
Total Fat 381 g585.9%
Saturated Fat 38.8 g194.1%
Trans Fat 26.5 g
Cholesterol 534.4 mg178.1%
Sodium 6692.6 mg278.9%
Total Carbohydrates 699 g233.1%
Dietary Fiber 107.7 g430.6%
Sugars 331.3 g
Protein 200 g399.5%
Vitamin A 146.3% Vitamin C 125.3%
Calcium 150.4% Iron 428%
*Based on a 2000 Calorie diet
Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off all but 1 tsp (5 mL) fat; add shallots, sage, thyme, salt and pepper.
Cook for 5 to 7 minutes or until very tender.
In large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira and orange rind until well mixed.
Taste and adjust seasoning. (Stuffing can be cooled, covered and refrigerated for up to 2 days or frozen for up to 1 week; thaw in refrigerator for 24 hours.)