1 lb		sweet italian sausage, removed from casing and crumbled feta cheese
6 Tbs		unsalted butter
1		large onion, chopped
4		medium celery stalks, chopped
1/2 tsp		each dried sage, dried thyme, dried marjoram
1/2 tsp		ground black pepper
1/2 cup		parsley leaves, chopped fine
1 cup		dried apricots, cut into thin strips
1 tsp		salt
12 cups		dried French or other white bread cubes
1 cup		broth
3		large egg, slightly beaten

Methods/steps

1	Over a medium high heat, cook sausage in a large skillet for about 10 minutes, or until browned. Place the sausage in a large bowl, drain off grease. Melt butter in the same pan.
2	Still over a medium high heat, add the celery and onion. Stir occasionally, cooking for about 7 minutes, or until soft and translucent. add the dried herbs and pepper and cook for an additional minute. add all to the sausage bowl. combine with the parsley, salt, pecans and apricots. Mix in the bread cubes
3	The stock and eggs need to be whisked together in a seperate bowl.
4	Pour the mixture over the bread and toss gently. Stuff into the bird.
5	or place in a greased baking dish, drizzling an additional 1/4 cup stock, and a few pats of butter. Cover with foil, bake for 25 minutes covered, then 15 minutes uncovered in a 400° F oven.

Additional Tips

To dry bread,cut a fresh loaf into half slices, place in a single layer on a cookie sheet, allow to sit over night.

Toast your pecans in a 350° F oven for 6 to 8 minutes.

Reviews

Created by All Foods Natural

Another way to enjoy healthy salmon, and so easy to prepare. Cook the parcels either in the oven or the grill.

The New All Foods Natural