About this recipe:I got this recipe from an American friend. The stuffing is made separately and can be used to stuff any kind of poultry - or can just be prepared and eaten as it is. It is especially nice with roast turkey.
350ml orange juice, divided
250g chopped celery
1 large onion, chopped
225g butter, divided
450g pork sausages
450g dried breadcrumbs
4 medium tart apples, peeled, cored and chopped
120g chopped pecans
500ml chicken stock
2 teaspoon thyme
1 teaspoon dried herbs de Provence
salt and pepper to taste
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Bring 250ml of the orange juice and the raisins to the boil in a pan. Remove from heat and set aside.
Melt 100g of the butter in a pan, cook celery and onions until soft and place in a large bowl. Squeeze the sausagemeat out of the casing, fry in the same pan and pour off the fat.
Place the sausagemeat, breadcrumbs, apples, pecans, remaining orange juice and remaining butter in the bowl with the celery and the onions. Pour in the chicken stock and season with thyme, herbs de Provence, salt and pepper. Mix well.
Put the stuffing into two small, greased baking tins, cover and bake at 160 C / Gas 2 for about 1 hour. Uncover and bake for another 10 minutes in the oven until the top is lightly browned.