By Michael Teitelbaum
You’re in charge of the stuffing and want to impress, so you’ve promised a secret family recipe, passed down through the generations. You may have fibbed a little.
Never fear, my family has a mouth-watering recipe that has never failed, and in the tradition of Labor 411, we’re putting it together with union-made ingredients.
• 1 lb. breakfast sausage (Farmer John Maple Sausage)
• ¾ cup raw bacon, chopped (Farmer John Applewood Bacon)
• 1 large onion, chopped fine (Dole)
• 1 cup chopped celery (Dole)
• 8 oz. mushrooms, sliced (Del Fresh, Dole, Monterey Mushrooms)
• 2 small apples, cored and chopped (Del Monte, Dole)
• 1 cup fresh chopped parsley (Muranaka Farms)
• 1 teaspoon sage (Watkin’s Seasoning)
• 1 teaspoon thyme (Watkin’s Seasoning)
• 2 cups chicken broth (Campbell’s)
• 1 cup Apple cider (Musselman's, Motts)
• 1 cup chopped walnuts (Planters)
• 2 loaves of sourdough bread shredded and staled 24 hours in advanced (purchased at your local union bakery or grocery store)
• Salt and pepper to taste (Watkin’s Seasoning)
- Brown the breakfast sausage and bacon in a large skillet over medium heat, breaking up any large chunks that remain. Once browned, remove and set aside
- Add the onion, celery, mushrooms, apples, parsley, sage, and thyme . Sauté, stirring occasionally, for 15 minutes or until tender.
- Stir in the chicken broth and apple cider, the original sausage and bacon mixture and lastly the walnuts. Add salt and pepper to taste.
- Move to a buttered 2 1/2-quart casserole dish filled with the stale bread and pour the mixture over the bread (careful, contents will be very hot). Mix with large tongs to distribute evenly throughout bread and then move casserole dish into a preheated oven set to 350ºF.
- Bake for 1 hour, or until golden brown and delicious. Allow to cool uncovered before serving.
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