Sausage and Sage Un-Stuffing

Ingredients

  • 1 cup finely chopped pitted prunes
  • 1 cup brandy
  • 6 tablespoons unsalted butter
  • Turkey giblets from one turkey, minced
  • 2 tablespoons minced garlic
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • + 8 more ingredients
    • 1 cup finely chopped peeled chestnuts
    • 1 cup cooked (removed from casing) chopped mild venison, lamb, chicken, or pork sausage
    • 4 large eggs
    • 1 cup heavy cream
    • 1 ½ pounds sourdough bread, crust removed and cubed
    • 2 tablespoons thinly sliced sage leaves
    • ¼ cup olive oil
    • All-purpose flour, for dredging

1. Place prunes in a small bowl; add brandy and set aside. 2. Melt butter in a large skillet over medium heat until foamy. Add turkey giblets and increase heat to medium-high. Cook, stirring, for 10 seconds; season with salt and pepper. Reduce heat to medium and add garlic, onion, and celery; co...

View full recipe at SpringPad

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