April 26th: Muesli Dressing/Stuffing
POSTED: 9:06 am MDT April 25,
2009
UPDATED: 5:30 am MDT April 26,
2009
Muesli Dressing/Stuffing
1 TBS olive oil
1/4 cup minced carrot
1/4 cup mince celery
1/2 medium onion, slivered
6 oz Tony’s Country Sausage
4 cups cubed Tony’s Swiss Muesli Bread, 2-3 days old is fine
1 egg, beaten
2/3 cup chicken stock (cooled, not hot)
Variations: 1/4 cup dried fruit and/or pecans (optional)
Heat a skillet over medium high heat; add oil, carrots, celery, onion and sauté for until soft. Add sausage and continue to sauté, chopping sausage with a wooden spoon, cooking until done. Transfer to a bowl and cool slightly.
Slice Muesli bread and cut into 1/2-inch cubes; add to bowl along with beaten egg and cooled chicken stock - tossing to blend evenly. Use to stuff pork roast, pork chops, whole chickens or chicken breasts. Serves 3-5.
Variations: add 1/4 cup dried fruit and/or toasted pecans.
– Chef Mick, Tony’s Market.
1 TBS olive oil
1/4 cup minced carrot
1/4 cup mince celery
1/2 medium onion, slivered
6 oz Tony’s Country Sausage
4 cups cubed Tony’s Swiss Muesli Bread, 2-3 days old is fine
1 egg, beaten
2/3 cup chicken stock (cooled, not hot)
Variations: 1/4 cup dried fruit and/or pecans (optional)
Heat a skillet over medium high heat; add oil, carrots, celery, onion and sauté for until soft. Add sausage and continue to sauté, chopping sausage with a wooden spoon, cooking until done. Transfer to a bowl and cool slightly.
Variations: add 1/4 cup dried fruit and/or toasted pecans.
– Chef Mick, Tony’s Market.
