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Recipe provided by: California Walnuts
| 8 cups |
cubed calabrese bread (2 L) | |
| 1 lb | mild Italian sausage, casings removed(550g) | |
| 1 tbsp | olive oil (15ml) | |
| 2 cups |
chopped onion (500 ml) | |
| 2 cups |
chopped fennel (500 ml) | |
| 1 tsp | each, salt and pepper (5ml) | |
| 3 cups |
chopped apples (Gala, Golden Delicious or McIntosh)(750 ml) | |
| 1/2 cup |
dry white wine (125 ml) | |
| 2 cups |
chopped California Walnuts, toasted(500 ml) | |
| 2 tbsp |
each fresh chopped sage and savoury (30 ml) | |
| 1/4 cup |
chopped fresh parsley(50 ml) | |
| 1-1/2 cups |
chicken stock (375 ml) |
Arrange bread cubes in a single layer on a
rimmed baking sheet. Bake in a 350°F (180°C) oven until cubes are
lightly golden and toasted, about 10 minutes. Let cool.
In a
large, deep skillet, brown sausage over medium high heat, breaking into
small pieces until no longer pink, about 10 minutes. Remove from pan
and set aside.
In same skillet, heat oil over medium high heat;
add onions, fennel, salt and pepper. Cook until onions are tender, but
not browned, about 7 minutes. Add apples and wine, stirring until most
of the liquid had been absorbed. Stir in bread, sausage, walnuts, sage,
savoury and parsley. Add chicken stock and stir to combine.
Transfer
stuffing to a buttered baking dish, cover with foil and bake in 350°F
(180°C) oven until warmed throughout, about 30 minutes. For a crispy
topping, remove foil during last 10 minutes.
Tip: For an additional festive look to the stuffing add 1/2 cup (125 mL) of cranberries.