TURKEY STUFFING (Grand Diplome)

By Montrealer

Christmas

Ingredients

• 1 1/2 lb. sausage meat (pork and veal)
• 3 tablespoons of butter
• 1 large onion finely chopped
• 1 tablespoons of parsley
• 1/2 teaspoon of thyme
• 1/2 teaspoon of sage
• 1 cup of white breadcrumbs
• 1 egg beaten
• walnuts
• apples
• juice from the stock

Preparation

Step 1

1. Melt the butter, add the onion and cover and cook until soft.
2. Add to the meat with the herbs and breadcrumbs and plenty of salt and pepper.
3. Cook and add apples and walnuts. Mix thoroughly.
4. Add the egg and enough stock to bind the mixture.
5. Refrigerate until ready to serve.