Butcher Brian Glasgow’s Fall Apple Stuffing for Fall
Serves 8 people.
10 apples, cored and diced
1 lb. breakfast sausage
1 T. chopped garlic
1 large yellow onion, peeled and diced
1 bunch celery, diced
1 tsp. fresh minced rosemary
1 bunch scallions, sliced
½ bunch Italian parsley, chopped
12 fresh sage leaves, minced fine
1 tsp. black pepper
2 tsp. salt
1 tsp. sugar
3 C. plain croutons
1 cup chicken broth
Sauté breakfast sausage, “scrambling” it so it is fine and not chunky. Set aside to cool.
In a medium saucepan sauté garlic, onion, celery, and rosemary until onions are translucent and soft. Add apples and cook for another 5 minutes. Take off heat and set aside to cool.
In a large bowl add croutons, Italian parsley, black pepper, salt, scallions, and sugar. Mix gently as to not crush the croutons. Add the sausage and the apple mixture. Slowly add chicken broth (about ¼ cup at a time) and mix thoroughly but gently. Put into refrigerator to cool.
For stuffed chops ask a Marczyk butcher for 8 thick cut chops. Cut a small slit into one side going all the way into the chop (but not out the other side!). Fill with apple stuffing and roast in a 325° oven for 30-40 minutes, or until 145º. Serve with roasted potatoes and Brussels sprouts.
For a beautiful stuffed roast ask your favorite Marczyk butcher for a 4 lb. butter flied boneless pork loin. Or to do it yourself, take the loin and cut it into thirds the long way, thus butter flying the loin. Spread the stuffing all over one side of the roast. Roll the loin back together and tie every 2 inches or so. Roast in a 325º oven for 30-40 minutes or until the internal temp is 145º. Remove from oven and let rest for 5 minutes. Slice the roast in between strings creating beautiful pinwheels. Serve with roasted potatoes and Brussels sprouts.