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1 cup sausage meat
½ cup water
2 tablespoons of brandy
1 chopped onion
1/3 cup dried apricot
1/3 cup dried cranberries, chopped
2 tablespoons butter
Salt for seasoning
2 tablespoons Dijon mustard
Chopped walnuts (optional)
Warm the water and brandy together and add the cranberries and apricots. Set aside for 10 minutes.
In a food processor, pulse the sausage meat, fruits, butter, onion and salt until fruits are blended and coarsely chopped, not pureed! Place on a sheet of tin foil and roll, tightening the ends.
Bake for 10 minutes at 375f. Now your stuffing is ready to use!