Prep Time
20 min
Cook Time
40 min
Yields
8 - 10 servings
Courtesy of RICARDO.
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ingredients
¼
lb(s) (115 g) bacon, cut into small pieces
1
onion, chopped
2
stalks celery, thinly sliced
2
cloves garlic, chopped
2
Cortland apples, peeled and diced
1
cup (250 mL) chicken broth
3
cups (750 mL) stale country bread cut into cubes
1
lb(s) (454 g) Toulouse sausage meat (about 6 sausages)
2
tsp (10 mL) whole-grain mustard
¼
tsp (1 mL) ground cinnamon
1
egg
Salt and pepper
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directions
Step 1
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Step 2
In a non-stick skillet, brown bacon, onion and celery. Add garlic and apples and cook for 1 minute. Season with salt and pepper. Deglaze with broth and cook until liquid has evaporated. Place in a large bowl. Add remaining ingredients and mix thoroughly. Spoon into a 28 x 20-cm (11 x 8-inch) baking dish.
Step 3
Bake for 30 minutes. Brown under the broiler for 2 to 3 minutes.