The Golden Egg: Apple-Sausage Dressing

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D'Artagnan's Glorious Game Cookbook

Ariane Daguin; George Faison; and Joanna Pruess.
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Apple-Sausage Dressing

From: D'Artagnan's Glorious Game Cookbook
By: Ariane Daguin, George Faison, and Joanna Pruess

Ingredients
3/4 cup dark raisins
3 cups sweet apple cider
1 tbsp unsalted butter
1 cup sliced celery
1 cup diced onion
1 lb fresh fennel-spiced pork sausage, casing removed
2 crisp, tart apples, such as Gala or Granny Smith, peeled and diced
4 fresh sage leaves, finely chopped, or 1 tsp dried sage leaves
4 cups cubes day-old sourdough bread
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper

1. Preheat oven to 325 F.

2 Combine raisins and apple cider in a small saucepan and bring to a boil. Remove from heat and set aside to plump.

3. Melt butter in a large oven proof saucepan or Dutch oven over medium heat. Add celery and onion and cook until vegetables have softened, 5 to 7 minutes. Add sausage to vegetables. Saute until meat is well browned, about 5 minutes, using a wooden spoon to break up meat into small pieces. Stir in apples and sage, and saute 5 minutes.

4. Stir in bread cubes. Season with salt and pepper, then add cider and raising. Bring liquid to a boil, cover, and bake for 25 minutes, stirringonce halfway through. Remove cover, stir and bake uncovered for 10 minutes more. Liquid should be absorbed and stuffing still moist.

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