Apple And Mortadella Stuffing
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Raisin4.5 cups
Apple Cider1.5 tbsps
Butter1 medium
Onion (diced)3 tbsps
Pine Nut1 tsp
Kosher SaltDirections:
1
To plump the raisins, combine them with the apple cider in a small saucepan and bring to a boil over medium heat
2
Immediately remove from the heat and set aside
3
In a large, nonreactive saucepan or Dutch oven, melt the butter over medium heat
4
Add the onion, celery, and pine nuts
5
Cook, stirring occasionally, without coloring, 6 to 8 minutes
6
Add the mortadella, olives, apples, and sage and cook 5 more minutes
7
Strain the raisins, reserving the cider, and add the raisins to the saucepan
8
Stir in the bread cubes, season with the salt and pepper, and add the reserved cider
9
Bring to a boil, lower the heat, and simmer, covered, for 15 minutes
10
Stir thoroughly, cover, and continue cooking for an additional 15 minutes
11
The stuffing will be very moist
12
Serve hot
13
The stuffing can be kept hot and held for up to 1 hour in a bain-marie