Sausage Stuffing

Name: Sausage Stuffing
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound mild fresh Italian sausage, casings removed; 1 1⁄2 cups finely diced onion; 1⁄2 cup finely diced celery; 1 tablespoon minced garlic; 1 tablespoon chopped fresh sage; 1⁄2 teaspoon fresh thyme leaves; 1 teaspoon salt; 1⁄2 teaspoon freshly ground black pepper; 1⁄4 teaspoon freshly grated nutmeg; 1 1⁄2 cups finely diced cored Pink Lady or Granny Smith apples (leave the peel on); 1⁄2 cup roughly chopped chestnuts; 1 (11-ounce) bottle hard apple cider, such as Crispin (about 11⁄3 cups); 4 cups cubed (1⁄2-inch) sourdough bread, toasted in a 350°F oven until crisp; 1 large egg, beaten; 4 ounces fresh goat cheese, crumbled, at room temperature

www.emerils.com

This recipe goes with the Turkey Roulade from Essential Emeril. This recipe makes more stuffing than you’ll need for the roulade. Put the extra in a casserole dish and bake it alongside—if you...

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Ingredients

1 tablespoon extra virgin olive oil
1 pound mild fresh Italian sausage, casings removed
1 1⁄2 cups finely diced onion
1⁄2 cup finely diced celery
1 tablespoon minced garlic
1 tablespoon chopped fresh sage
1⁄2 teaspoon fresh thyme leaves
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon freshly grated nutmeg
1 1⁄2 cups finely diced cored Pink Lady or Granny Smith apples (leave the peel on)
1⁄2 cup roughly chopped chestnuts
1 (11-ounce) bottle hard apple cider, such as Crispin (about 11⁄3 cups)
4 cups cubed (1⁄2-inch) sourdough bread, toasted in a 350°F oven until crisp
1 large egg, beaten
4 ounces fresh goat cheese, crumbled, at room temperature