- Details
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Parent Category: Recipes
Ingredients
# 3/4 cup raisins
# 3 cups sweet apple cider
# 1 tablespoon butter
# 2 stalks celery, sliced (1 cup)
# 1 medium onion, peeled and diced (1 cup)
# 1 pound sweet fennel sausage, cut into 1/4-inch slices
# 2 apples, peeled and diced, 2 cups
# 3 leaves fresh sage, finely chopped
# 4 cups day-old sourdough bread, cubed
# 1/2 teaspoon kosher salt
# 1/4 teaspoon freshly ground black pepper
Directions
1. Combine the raisins and apple cider in a small saucepan and bring
to a boil over medium heat. Immediately remove from the heat and set
aside to plump the raisins.
2. In a large, non-reactive saucepan or Dutch oven, melt the butter
over medium heat. Add the celery and onions, and cook slowly, stirring
until softened, about 6-8 minutes.
3. Add the sausage meat and continue cooking until the meat begins to
brown, about 5 minutes. Stir in the diced apples and sage, and cook an
additional 5 minutes.
4. Strain the raisins from the apple cider, reserving the cider, and
add the raisins to the saucepan. Stir in the bread cubes, season with
the salt and pepper, and add the reserved cider. Bring to a boil, then
lower the heat to simmer the stuffing, covered, for 1/2 hour, stirring
after 15 minutes. Serve hot, alongside roast Wild Turkey.
