Monday, October 12, 2009

A little late for Canadian Thanksgiving

But I present here the sausage-and-apple dressing I made for the family this year. I like it - it's savoury and hearty, and ideal for this time of year.

  • 10 slices bacon, diced
  • 2 pounds pork sausage meat, crumbled (no sausage skins)
  • 2 large onions, chopped
  • 3 medium ribs/stalks of celery, chopped
  • 1 tsp dried sage leaves, crumbled (or 1 tsp powdered sage)
  • 1 tsp dried thyme leaves, crumbled
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pound tart apples (such as granny smith), peeld, cored and cut into 1/2" pieces (3 cups or so)
  1. Cook bacon over medium heat until it just begins to brown.
  2. Add crumbled sausage meat to the pan and cook until done.
  3. Add onions and celery and cook until the onions are soft.
  4. Stir in sage, thyme, salt and pepper, then the apples.
  5. Cook until the apples are just soft.
I don't call this "stuffing" because I don't cram it into the bird - too much chance for food poisoning, what with raw turkey "juices" dripping onto it while it's in the oven. If you really must pull something out of the bird at the table, I suggest stuffing it with this after the bird is cooked.

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