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E Cookbooks

E Cookbooks

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Publicado porchefazim
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Published by: chefazim on Jan 12, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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2 baguettes (long French bread), stale, cut into 1−inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large
(3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large dice
1/4 cup Italian parsley, leaves picked and very coarsely chopped
1/4 cup branches fresh sage, leaves picked and coarsely chopped
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter

The bread should be completely stale. If not, spread the cubes on a baking
sheet and put in a low oven (250F) for about 1 hour to dry them out. Heat
the vegetable oil in a large skillet. Add the sausage meat and brown it,
breaking up meat into pieces about the size of a quarter. Transfer meat from
skillet to large bowl, using a slotted spoon. Add onion and celery to the
skillet. After 1 minute, add the apples and cook 2 more minutes. Place in
bowl with sausage. Add bread cubes, parsley and sage to the bowl. In a
separate bowl, mix the eggs and stock with the salt and pepper. Pour this
over the sausage mixture and gently toss all the ingredients. They should
combine without mushing. Generously butter a 16−inch baking pan (2
tablespoons). Spread the mixture in the pan and dot with more butter (4
tablespoons). Preheat oven to 350F and bake for 50 minutes to 1 hour. The
top should have a nice golden brown crust.

Country Sausage And Sage Dressing

161

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