I love making this Easter Stuffing in a Pot dish using some leftover Dempster's Quinoa bread I had. It adds a nutty texture to the stuffing and is also healthy for you. Great with turkey, ham or lamb!
|1/2||loaf of Dempster's Whole Grains Quinoa bread, cut into cubes|
|1||Granny Smith apple, diced|
|3||celery sticks, diced|
|1/3 cup||dried cranberries|
|1/2 lb||sausage meat only|
|1/4 cup||walnuts, chopped|
|2 cups||chicken stock or water|
|2 tbsp||dried sage|
|1 tsp||dried rosemary|
1. Cut bread into small cubes and spread on a baking sheet. Bake in a 325 deg F oven for about 20 minutes until dried and browned.
2. In a deep skillet, crumble sausage meat and cook for about 5 minutes until most of the fat has been released. Take the meat out onto a bowl. Drain out the fat from the pan leaving about a tbsp. left in the pan. Add onions, carrots and celery and cook for 5 minutes on medium until the vegetables have softened.
3. Add all of the herbs (sage, parsley, savoury, thyme and rosemary) and combine. Add the sausage meat back in and mix. Add the croutons and mix in. Drizzle stock or water, stirring until the mixture is moist. Add more liquid until if needed. Stir in cranberries, apple and nuts. Pour stuffing into a casserole dish. Dot with 4 tsp. of butter on top. Bake at 350 deg F. covered with lid or foil for 20 minutes. Serve with lamb, turkey or ham.
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