Apple-Sausage Stuffing

Name: Apple-Sausage Stuffing
Yield: Makes 3 1/2 quarts Servings
Ingredients: 1 1/4 pounds lean pork tenderloin; 10 ounces fresh pork fat; 1 teaspoon salt; 1 teaspoon dried thyme, crumbled; 1 teaspoon dried sage, crumbled; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon ground allspice; 1/4 cup Cognac; 13–14 cups 1/4” day-old French bread pieces (crusts trimmed); 10 tablespoons (1 1/4 sticks) unsalted butter; 2 cups finely chopped peeled tart green apple (about 1 1/4 pounds); 1 1/2 cups minced onion; 1 cup minced celery; 3/4 cup minced fresh parsley; 1 tablespoon ground sage; 1 1/2 teaspoons dried thyme, crumbled; 1 teaspoon salt; Freshly ground pepper

By Barbara Varnum

October 17, 2011

Recipe notes