... cooked up by Yann Novak for the Touch Recipe Book
Pecan, Parsnip & Sausage Stuffing
1 Box Commercial Stuffing Mix
1lb Sausage (Country or Breakfast Style)
1 Yellow Onion Diced Small
3 Celery Stalks Diced Small
2 Granny Smith Apples Peeled, Cored, and Diced Small
4 Parsnips Peeled and Diced Small
1/2 C Raisins
1/2 C Pecans Chopped
2 1/2 C Chicken Stock
1 T Red Wine Vinegar
1 C Butter (2 Sticks) (this is 16 T!; do you use that much?)
2 Eggs Beaten
Salt and pepper to taste
In a small bowl, soak raisins in boiled water (hot is sufficient) and red wine vinegar. Butter 9” x 13” glass casserole dish. Mix eggs and chicken stock in a medium bowl.
Sauté sausages in large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to large bowl with sausage. Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; add apples to bowl with sausage mixture. Melt 2 tablespoons butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; add to bowl with sausage mixture. Drain the raisins and add to bowl with sausage mixture. Melt the remaining butter in same skillet. Add pecans and sauté for 1 minutes. Mix pecans and butter into sausage mixture. Add the stuffing mix and mix well. Season with salt and pepper to taste*. Then slowly add the egg and stock mixture while mixing well.
Preheat oven to 350º. Transfer stuffing to prepared dish, cover with foil. Bake stuffing covered until heated through, about 40 minutes. Uncover and bake until beginning to brown, about 15 minutes.
* Take the salt content of your stock into consideration, because its mixed with egg you will not be able to taste after adding the stock/egg mixture.