Serves 8 - 10 Ingredients: 500 gms butcher-made sausages (casing removed) 4 spring onions, sliced with green stems 2 garlic cloves (minced) 1 loaf sliced white bread (crust removed), each slice cut in 12 sq 250 gms fresh mushrooms (sliced or chopped) 2 inner ribs of celery (sliced) 3 green apples, unpeeled (cored, diced) 2 tbsp fresh sage (chopped) 2 tbsp fresh thyme (chopped) 2 tbsp parsley leaves (chopped) 3 cups chicken or Turkey stock Juice of one lemon 50 mls pomegranate juice (freshly extracted) 2 tbsp butter 2 tbsp olive oil Salt + pepper + grated nutmeg + ground cinnamon Method: Preheat oven to 1800C. Place bread cubes in one layer on baking trays. Remove into a very large bowl, ten minutes later, or when slightly golden. In the meantime, heat a very large cooking skillet. Add oil and sausage. Stir until it turns pink. Remove, with a slotted spatula, draining fat in same skillet. Add sausage to bread cubes. Melt butter in same skillet. Sauté onion, garlic, mushroom, celery and apple. Stir in all seasoning until fragrant. Add sage, thyme and parsley. Sauté until tender. Remove over bread and vegetable mixture. Pour stock, lemon and pomegranate juices into skillet. Lower heat and stir deglazing pan while heating liquid. Pour over stuffing and stir to combine. Spoon mixture into a 9 x 12 inch baking dish. Bake, uncovered, for 30 minutes, or until top is golden and slightly moist in centre. Remove and serve warm aside the Turkey. HAPPY THANKSGIVING. N.B.: Easier to cube bread if stale and frozen.
