Sausage and Apple Stuffing
Paleolithic Raw Food Recipe
Better than a bread stuffing, this Sausage and apple stuffing is packed with bacon and pork sausage plus onions, mushrooms, celery and apples and seasoned with sage, thyme, salt and pepper.
10 slices bacon, diced
2 pounds pork sausage meat
2 large onions, chopped
8 ounces medium mushrooms, sliced
3 medium ribs of celery, chopped
1 teaspoon dried sage leaves, crumbled
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound tart apples, cored and cut into 1/2-inch pieces
1 cup chopped fresh parsley
Cook bacon until it just begins to brown. Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley.
Apples are easier to peel if you first cut them in quarters.