Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Prune and Apple Stuffing w/ Sausage




Source of Recipe


"The Way to Cook" by Juilia Child






Recipe Introduction


This is an amazingly delicious stuffing. We made it with a goose (the bird that Julia specifies for this stuffing). We decided that a goose was a LOT of work for not much of a bird. I made Julia�s recipe for goose, so I KNOW it was about the best I could do, but we were really not too impressed with the flavor or texture (although, I will admit that the fat made the best roasted potatoes that I have EVER had). So I will make this next time in a duck or even a turkey. I served it with braised red cabbage and crusty rye bread. Wonderful!!





List of Ingredients



• 1 lb. sausage meat
  
• 4 c. chopped onion
  
• a little butter - if needed for onion saute
  
• 3 c. chopped celery
  
• 2 Granny Smith apples, peeled, cored and chopped
  
• 3 c. pitted prunes
  
• 1/2 c. dry white French vermouth
  
• 3 c. toasted crumbs from homemade type white bread
  
• 3 eggs, lightly beaten
  
• salt and pepper, to taste
  
• 1 t. ground sage
  






Instructions



1. Break up the sausage meat and brown lightly in the frying pan, continuing to break up as it cooks. Remove with a slotted spoon to a large mixing bowl. Saut� the onions in the sausage fat, adding butter if needed, and when tender fold in the celery; saut� slowly 4 minutes, folding, then turn in the apples and saut� 4 minutes more. Turn into the mixing bowl.
   
2. While the onions, etc., are cooking, quarter the prunes, and simmer slowly in a saucepan with the vermouth, tossing and turning frequently until the liquid is absorbed � about 5 minutes. Add to the mixing bowl.
   
3. Stuff and roast your bird.
   






Final Comments


Makes about 12 cups. Enough to stuff a 12 lb. bird.

Make ahead note: If you are making the dressing ahead, the apples and crumbs won�t stand up; omit them until later. Just before stuffing, saut� the apples in a little butter; add them to the stuffing along with the toasted crumbs.

Additional note: The amount of crumbs is correct. It doesn�t seem like enough when you are putting it together, but it comes out perfect.