1 onion -- sliced
3-4 apple pork sausage (not breakfast size)
3-4 yams - skinned, chopped
3-4 green apples - chopped
Assorted random dried fruits...handful of each. I have used craisins, dried apricots, dried cherries, raisins, prunes in mlst combinations. Today: dried apricots + craisins
Assorted nuts -- 1 handful each chopped. I like pecans, but today I used walnuts, almonds, cashews.
Some oil.
Sometimes garlic
In a relatively deep saucepan...
Pour in oil, sausage, onion, yams.
Cook medium low until sausage cooked enough to chop...
Chop sausage...throw in everything else and chopped sausage.
Cook until yams half-mushy.
Use as stuffing for turkey...butterflied pork loin...or serve as is. It's been a hit 7/7 over 5 years...with recipe requests. Enjoy.
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4 comments:
How much sausage and what kind? I'm not sure what you mean by "not breakfast size".
Alex,
In california, I used
this
In Texas, I'm using this
Actually I figured that out once I got to the grocery store. I got the same (Texas) brand of sausage too.
What sort of weight are we talking about for the pork loin? I've gotten an 18 oz. loin, but looking at the size of the other ingredients I'm wondering if I should've gone larger.
I'll report back.
Alex,
I originally was using the kind of pork loin that's as big around as an adult's upper arm...my last time, I used the skinny little ones that are maybe 3 fingers in diameter. When I used the skinny ones, and cooked for a thanksgiving meal with friends, I used two (one on bottom, then stuffing, then one on top). Depends how much meat you want. The skinny ones soak the flavor better. 18oz seems reasonable for a skinny one.
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