Adding chunks of soft, ripe, juicy persimmon to traditional sausage and sage stuffing is an interesting and flavourful twist that will soon become a family favourite. Try this Persimmon and Sage Stuffing at your next family gathering!
Serves 1/12 of recipe
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 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
- 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.
- 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.
- Sprinkle the top with chopped pecans before baking for added crunch.
- You can use turkey sausage, if desired.
- Serve with roasted turkey, chicken, pork or lamb.