CookTeaser

INGREDIENTS

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.