1 teaspoon pepper
1 teaspoon salt
1 cup chopped walnuts or pecans
Four medium apples, cored and chopped
2 cups homemade giblet stock or low-sodium canned chicken stock
Directions
Preheat oven to 350° F.
In a large pot, melt two sticks butter. Add water. Add enough bread to incorporate liquid. Set aside.
In a large sauté pan over medium-high heat, add sausage. Break up sausage and sauté until cooked through. Transfer to paper towels and drain. In the same pan, sauté onions, garlic, celery, thyme, and sage until onions are translucent. Add walnuts and sauté for about one minute more. Add apples and sauté for another minute. Remove from heat. Combine sautéed mixture and bread mixture. Spread in a 10X15 baking pan. Drizzle with stock. Bake covered with foil for 30 minutes. Remove foil and bake about 15 minutes more, or until top is lightly browned.
Stuffing Patties
1/4 cup olive oil
Leftover mashed potatoes, at least half a cup
Leftover stuffing, at least half a cup
Salt and pepper to taste
Directions
In a small sauté pan, heat oil over medium-high heat. Take a handful of mashed potatoes and mash together with a handful of stuffing to form patties. Fry patties about two minutes on each side, or until brown but not burned. If oil starts to smoke, turn down temperature. Drain patties on paper towels. Sprinkle with salt and pepper. Serve with a generous helping of leftover cranberry sauce. This can be a meal itself or a side dish to the ubiquitous turkey sandwich.
Photo courtesy of James Baigrie
