Friday is a total cooking day for me. Well, there is some cleaning in there, too, but it is the cooking, I love to do. Each Friday, I have the fun of selecting different dishes to make and to scan the cookbooks, magazines of the blogs, looking for something a bit different. This is a part of the week, I especially enjoy and of course, it is all for our Sabbath (Shabbos).
My husband kept asking for rice, potatoes or pasta for dinner but I didn't feel like any of them. So simple when that happens - one of us get his/her way. This time, it is me. I don't think hubby is going to be disappointed with what I ended up making. Since he was looking for starch, I decided bread would be the right way to go.
Apple, Apricot Sausage Stuffing (adapted from allrecipes . com)
6 cups loose bread crumbs (gluten-free)
2 ground turkey sausages
1 cup chopped onion
3/4 cup chopped celery
3 scallions, chopped
2 1/2 teaspoons dried sage
1 Golden Delicious apple, cored and chopped
1/4 cup dried cranberries
1/2 cup dried apricots, chopped
1/3 cup minced fresh parsley
3/4 cup vegetable broth
4 tablespoons olive oil
Preheat oven to 350 degree F.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. The oil from the sausage should be enough to brown this in.
Add the celery, scallions and sage, and cook, stirring, for 2 minutes to blend flavors.
Add bread crumbs to skillet and mix with the sausage mixture.
Mix in chopped apples, dried cranberries, dried apricots and parsley.
Pour soup, oil and eggs over the crumb mixture and combine well.