Persimmon and Sage Stuffing

12

Persimmon and Sage Stuffing

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

• 3 mild fennel sausages (about 5 oz/300 g)
• 1 cup (250 mL) chopped Ontario White Onion
• 1 cup (250 mL) sliced Ontario Celery
• 4 Ontario Fuyu Persimmons, peeled and cut into chunks
• 2 tbsp (30 mL) finely chopped fresh sage
• 8 cups (2 L) cubed day-old bread (such as French stick, Italian loaf or light rye), cut into
• 1-inch (2.5 cm) cubes
• 3/4 cup (175 mL) no salt added chicken broth
• 1 egg, beaten
• 1/2 tsp (2.5 mL) each salt and freshly ground pepper
• 2 tbsp (30 mL) butter, melted

Instructions

1. Preheat oven to 375°F (190°C). Set large, nonstick skillet over medium heat; crumble in sausage meat. Cook, breaking up into small pieces with a wooden spoon, for 5 minutes or until lightly browned. Add onion, celery and persimmons; cook for 7 to 10 minutes or until softened. Stir in sage; cook for 1 minute and remove from heat. Let cool for 10 minutes.
2. In large bowl, gently toss together bread, broth, egg, salt and pepper until most of the liquid is absorbed. Add sausage mixture; toss until evenly distributed. Transfer to lightly greased 13- x 9-inch (3 L) baking dish; brush butter over top. Bake for 35 to 40 minutes or until set in centre and golden on top.

Notes