STUFFING LOAVES

1 lb (0.5 kg) pork sausages, casings removed
2 cups (500 mL) chopped peeled apples
1 1/2 cups (375 mL) chopped onions
1 cup (250 mL) chopped celery
2 cups (500 mL) canned chicken broth
4 eggs, lightly beaten
1 tsp (5 mL) sage, crumbled
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) thyme, crumbled
8 cups (2 L) baguette cubes
1/4 cup (50 mL) chopped fresh parsley

Line two 9x5 inch (23x13 cm) loaf pans with nonstick foil. Cook sausages in a large nonstick frypan over medium heat, stirring until sausages are crumbled and lightly browned. Drain off excess fat. Add apples, onions and celery to frypan; saute until tender, about 5 minutes. Remove from heat and let cool for 10 minutes. Meanwhile, whisk together broth, eggs, sage, pepper and thyme in a large bowl until blended. Stir in sausage mixture, baguette cubes and parsley. Spoon stuffing mixture into prepared pans. Lightly press down on mixture. Bake at 325ºF (160ºC) for 1 hour or until lightly browned and a knife inserted in centre comes out clean. Cool stuffing loaves in pans for 5 minutes. Invert onto a cutting board and cut into slices. Serves 10 - 12.

Cook's Note: For best results, use a day-old baguette to make the baguette cubes.
 
Last updated on January 23, 2018