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Every Saturday, June 30 through
September 29 from 9 am to Noon - Rain OR Shine!
On the town green, Wilmot Flat (Next to the town offices,
Rt. 11 and Kearsarge Valley Road) |
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Apple Sausage Stuffing
INGREDIENTS:
1/2 pound ground pork breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
OR 1/4 cup toasted pecans or almonds
1 (12 ounce) package herb-seasoned dry bread
stuffing mix
3 apples - peeled, cored and cubed
1/4 - 1/2 cup chicken broth (add broth to desired
consistency)
DIRECTIONS:
1. Place ground pork breakfast sausage in a large,
deep skillet. Cook over medium high heat until
evenly brown. Drain and set aside.
2. Melt butter in a medium saucepan over medium
heat. Stir in celery, onion and water chestnuts.
Cook and stir until tender. Remove from heat.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Prepare herb-seasoned dry bread stuffing mix
according to package directions. Mix in sausage,
celery mixture, apples and chicken broth.
5. Transfer mixture to a medium baking dish. Bake in
the preheated oven 30 minutes, or until lightly
browned.
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Design and maintenance courtesy of
Lori
A. Fogg, VOA
Copyright 2007, All Rights Reserved, L. Fogg
All text, graphics, artwork, html code and other material on
this site are copyrighted and may not be published,
broadcast, rewritten or redistributed without express
written permission. Violators will be prosecuted to
the fullest extent of the law. |
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