This stuffing reminds me of the wintered trails on my favorite hike in Ithaca; rich brown earth and bark with a flair of orange leaves clinging on for dear life as the snow breezes in and settles righteously. A hint of curry and soothing tarragon ease the pumpernickel into place and invite the usual characters, rosemary and nutmeg, to dance with more flavor this year. Toasted nuts add a satisfying crunch! This is a must for your Christmas table.
Alas! Christmas time brims with family and travel, and so apologies for the step-by-step photos which were neglected in this post.
Sausage & Pumpernickel Stuffing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 portions 1x
- 1 pound ground pork
- 1 cup diced yellow onion
- 2.5 tablespoons minced garlic
- 3/4 cup mixed nuts, coarsely chopped and toasted
- 1 cup diced carrots
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon chopped rosemary
- 1/4 teaspoon curry powder
- 1/2 teaspoon chopped tarragon
- 3 cups diced pumpernickel bread
- 2 eggs, beaten
- 1 cup turkey stock
- 1 tablespoon milk or heavy cream
- In a large frying pan, saute the pork over medium-high heat until it begins to brown.
- Add the onions and continue to saute until they turn translucent.
- Add the garlic, carrots, spices and herbs and mix together. Cover with a lid and saute for about 10 minutes, until carrots are slightly tender.
- Transfer the stuffing to a large bowl and add mix in the bread.
- In a separate bowl, mix together the eggs, stock and milk. Add the egg mixture to the stuffing and mix thoroughly.
- Put the stuffing in a baking dish, layering it no higher than 2 inches.
- Bake the stuffing for 350 degrees for about 30 minutes, until the bread on the top is toasted.
Allergens: dairy, eggs, milk