Sage and apple stuffing

By Michael Bonacini
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SERVES
4
 TO
6

Ingredients

  • 6 cups (1.44 liters) day-old sourdough bread, torn into pieces
  • 1/4 cup (60 milliliters) butter
  • 2 yellow onions, diced
  • 2 stalks celery, chopped
  • 2 cups (480 milliliters) diced apple
  • 1 tablespoon (15 milliliters) dried sage
  • 2 tablespoons (30 milliliters) chopped fresh sage
  • 1/4 teaspoon (0.75 milliliters) nutmeg
  • 1 cup (240 milliliters) Goose Stock (see recipe, may substitute chicken stock)
  • 1/2 cup (120 milliliters) pine nuts, toasted
  • 2 eggs, beaten
  • 1/4 cup (60 milliliters) goose fat (substitute butter or olive oil), divided
  • 1/4 teaspoon (1.5 milliliters) salt
  • 1/4 teaspoon (1.5 milliliters) pepper

Directions

  1. Add sourdough pieces to a large mixing bowl.
  2. Add butter to a large skillet and heat to melt. Add onions and celery and cook until soft. Add apple, dried sage, fresh sage, and nutmeg, and cook, stirring, until apple is soft. Add the contents of the skillet to the bread.
  3. Add pine nuts, then add the Goose Stock and mix. Add the egg and some of the goose fat and mix.
  4. Grease a casserole dish with the remainder of the goose fat. Transfer mixture to dish, loosely packed, then cover and bake at 350 F (175 C) for forty minutes, uncovering for the last five minutes.
  5. Serve warm.

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