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Artisan Bread Stuffing
Author Catherine's Plates
- 1 lb ground mild pork sausge
- 1 medium onion chopped
- 1 medium apple chopped
- 8 figs dried chopped
- 8 apricots dried chopped
- 1 TBS minced garlic
- 1 cup walnuts chopped
- 1/4 cup freshly parsley
- 1 TBS sage dried
- 1 TBS thyme dried
- 1 tsp salt
- 1/2 tsp pepper
- 12 cups bread crumbs
- 2 -4 cups chicken stock
- 1/4 cup butter melted
- 1 cup celery
Heat oven to 350 degrees.
Saute sausage and onion in a large skillet on medium heat until browned (6 minutes).
Add fruits, celery, and garlic. Saute for 5 additional minutes until apples are tender. Cook for 5 minutes.
Add bread crumbs and stir to combine. Add in broth until well combined and a desired consistency is met.
Spread into a greased 13x9 baking dish. Brush top of stuffing with melted butter.
Bake in preheated oven for 45-50 minutes until top is crusty and browned.
Top with fresh parsley.
Enjoy!
