Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Finely chop the
Onion (1)
,
Granny Smith Apple (1)
,
Fresh Sage (as needed)
and
Fresh Thyme (as needed)
. Thinly slice the
Celery (1 stalk)
.
Step 3
Cut the
White Bread (140 g)
into half inch pieces. Roughly chop the
Pecans (35 g)
. Remove the casings from the
Pork Sausages (455 g)
.
Step 4
In a large saute pan over medium-high heat, add the pork sausage. Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Drain and set aside.
Step 5
Reheat the sauté pan over medium-high heat and add the
Butter (45 g)
. Once melted, add the onion and celery. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Step 6
Add the apple and pecans, and cook for another 3 minutes.
Step 7
Add the bread and carefully toss to combine. Add the
Chicken Stock (360 mL)
,
Heavy Cream (120 mL)
, sage, and thyme. Season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Beat the
Egg (1)
and add it to the mixture. Stir until fully incorporated.
Step 9
Transfer the dressing to a large baking dish and cover with foil. Bake for 40 minutes. Remove the foil with 2 minutes left. Place the stuffing under the broiler. Set it to high and cook for 2 minutes. Just enough to brown and crisp the top.
