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It’s Stuffin’ Time

by Tom Fleming
 

Listen to the Podcast

Serves 8

1/2 lb. andouille sausage

3 granny smith apples

3 large French baguettes

1 1/2 qt. turkey stock

1 large yellow onion

2 medium carrots

3 stalks celery

2 cloves garlic, minced

1 TBSP fresh chopped rosemary

2 TBSP fresh chopped sage

4 oz. unsalted butter

1 bay leaf

2 cups heavy cream

Salt and pepper to taste

Cut baguettes in medium cubes and thoroughly dry in 250° oven.

Wash celery and finely chop. Wash, peel and fine chop carrots peel and fine chop onions. Place three vegetables and minced garlic in bowl and reserve.

Place turkey stock in medium pot and bring to boil and keep on stove for later use.

Wash and cut apples into medium dice and reserve.

Finely chop andouille sausage. Place sausage in large pot with 2 oz. Butter and cook thoroughly. Add chopped vegetables and sauté until tender. Add dried bread and sauté with vegetables for 2 minutes.

Slowly add stock to moisten bread. Add herbs and cream. Season to taste with salt and pepper.

Place in baking dish and dot with remaining butter. Bake at 325° until golden brown.

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