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Recipes | Laurel's Hazelnut Stuffing
1 lb sausage
1 cup shallots or chopped green onions
1 tbsp dried sgae
1 tsp dried thyme
1 tsp each salt and pepper
Laurel's Dinner Roll Mix, prepared, cubed and dried*
2 cups toasted hazelnuts, chopped
1/4 cup chicken stock—gluten-free
1/4 cup red wine (optional
1 1/2 cups currants or dried cranberries (optional)
1 1/2 tsp orange rind
*Bake Dinner Roll Mix the day before in muffin tins (or bread machine),
refrigerate over night. Cut the muffins into cubes and put into a 250F oven to
dry out an hour before making the rest of the stuffing.
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 of fat; add shallots, sage, thyme, salt and pepper. Cook for 5 min
or until very tender.
In large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock,
red wine and orange rind until well mixed. Taste and adjust seasoning. Makes 6
cups.
Printable recipe
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