Lesley’s ‘Pacific Northwest Stuffing’ recipe as featured in Canadian Living
A twist on the traditional with a kick of spice from the sausage and the warm, nutty flavour of hazelnuts.
Ingredients
1 lb sweet Italian sausage
1 cup chopped shallots (or 2 cups chopped onions)
1 tbsp dried sage
1 tsp dried thyme
1 tsp each salt and pepper
12 cups cubed day old bread
2 cups toasted hazelnuts, chopped
11/2 cups dried currants
1/4 cup chicken stock
1/4 cup Madeira
11/2 tsp grated orange rind
Directions
Remove sausage meat from the casing; crumble into large skillet. Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off all but 1 teaspoon of fat. Add shallots, sage, thyme, salt and pepper. Cook for 5 to 7 minutes or until very tender.
In a large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira and orange rind until well mixed. Taste and adjust seasoning.
Stuffing can be cooled, covered and refrigerated for up to 2 days or frozen for up to 1 week. Thaw in refrigerator for 24 hours.