Pacific Northwest Stuffing Recipe
Have you not tried my Pacific Northwest Stuffing recipe yet? How is that possible? I challenge you to give me a better recipe of Pacific Northwest Stuffing than this.
Ingredients
1 lb sweet Italian sausage 500 g
1 cup chopped shallots 250 mL
1 tbsp dried sage 15 mL
1 tsp dried thyme 5 mL
1 tsp each salt and pepper 5 mL
12 cups cubed day-old bread 3 L
2 cups toasted hazelnuts, chopped 500 mL
1-1/2 cups dried currants 375 mL
1/4 cup chicken stock 50 mL
1/4 cup Madeira 50 mL
1-1/2 tsp grated orange rind 7 mL
Directions
Remove sausage meat from casing; crumble into large skillet.
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.)
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.)
