HolidayPaperturn - Flipbook - Page 16
Black River General Store
vest-home comfort to this elegant and versatile adaptation that is
delicious as a side with poultry, game birds, and pork or can be
used to stuff a loin, chops, or even a duck breast.
Ingredients
Bernie Davis
l
Chef/Owner
908.439.2484
5 Fairmount Road East, Pottersville, NJ 07979
Mon. - Fri. 7:30 am - 3:30 pm, Sat. 7:30 am - 3 pm
4 apples 3 granny smith or honey crisp
2 cups Melicks apple cider
1 cup chicken stock
Butter - 1 stick
Thyme leaves
Ground sage
Small bunch of celery 3 diced medium
3 small onions 3 diced medium
1 large red bell pepper 3 diced medium
2 scallions 3 diced medium
1 loaf white bread * 3 cubed
1 pound sweet Italian sausage 3 ground
6 Eggs
Directions
Preheat oven to 350°
Heat 2 tbsp. of olive oil and 1 stick of butter in a large saute
pan, over medium heat
Add ground sausage and cook until just before it begins to
brown
Add the celery, onions, scallions, and peppers and sauté until
almost translucent
Add salt, pepper, and herbs to taste**
Add the diced apples and sauté for a couple of more minutes
Add the ***cider and chicken stock and bring mixture to a boil
Remove from the heat and fold in the bread crumbs and eggs
until thoroughly combined. The stuffing should be moist but
not too wet
Bake at 350° in a large baking pan that has been buttered or
sprayed with cooking oil for 35 to 40 minutes until the stuffing
is firm and golden brown (if the stuffing is getting too brown,
you can tent it with foil).
* Use a firm bread. You can also use a stale bread or bake into croutons.
** Sage is an oil based herb, like rosemary, and is very potent. You just
need to sprinkle a little in there. Don9t go slamming a bunch of sage leaves
in there. Salt to taste taking into consideration the amount of salt in your
other ingredients, like sausage, bread, and salted butter and stock.
*** Add the cider and stock slowly. Your mixture should be moist but not
too wet.
16
Holiday 2024
l
BRJ
