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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup raisins |
1/2 cup cognac or apple juice concentrate, thawed |
1/2 cup butter or margarine |
2 medium onions, chopped |
2 garlic cloves, minced |
1 (16-ounce) package ground pork sausage |
2 large granny smith apples, chopped |
3 celery ribs, chopped |
2 (8-ounce) packages stuffing croutons |
3 cups chicken broth |
2 large eggs, lightly beaten |
1/2 cup chopped fresh parsley |
1 tablespoon chopped fresh sage |
1 teaspoon chopped fresh thyme |
1/4 teaspoon ground cloves |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Combine raisins and cognac; let stand 2 hours.
2. Melt butter in a large skillet over medium heat; add onion and garlic, and sauté 5 minutes or until tender. Add sausage, and cook, stirring until it crumbles and is no longer pink; drain. Stir in apple and celery, and cook, stirring occasionally, about 10 minutes. Transfer mixture to a large bowl.
3. Stir in raisin mixture, croutons, and remaining ingredients until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake, covered, at 350° for 30 minutes.
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