This can also be made in a vegan variation by just excluding the sausage.
Ingredients:
3 sausages (cooked). Here in the Gers I use duck confit sausages, which come ready cooked.
2 medium onions
1 apple – washed and chopped
2 cloves of garlic
two large pinches of salt
1/2 tsp of french dijon mustard
2 cups of dark gf bread – I use a chestnut / buckwheat bread – cubed. (it is going to be put in a food processor, so just rough cutting is fine).
4 tbsp of olive oil
1 table spoons of herb de provence
1 table spoon of dried coriander seeds – ground
1 table spoon of dried fennel seeds – ground
1 tsp of whole dried fennel seeds
1/2 cup of apple juice
1/2 cup of white wine
1/2 cup of parsley – washed and finely chopped
1 – 1 1/2 cups of whole cooked and peeled chestnuts
15 dried apricots
1/2 cup of cranberries
1/2 cup of walnuts – slightly crushed
Steps:
Roughly chop the onions, garlic and cooked sausage
Into a food processor put the chopped onion, garlic, sausage
Buzz / pulse in the food processor for a minute or so
On a medium low heat, warm the olive oil in a large frying pan or wok
Add the mixture from the food processor
Sautée the sausage onion mixture, with the spices, mustard and salt – until the onion is glassy and the meet is a little browned
Put the bread into the food processor for a few seconds
Add the chopped / ground bread into the frying pan
Mix well and allow to cook / toast for 7 or 8 minutes
Add the chestnuts, sliced apricots, chopped apple, cranberries and walnuts, apple juice and white wine
Combine and cook for 5 – 10 minutes more.
Put into a oven proof dish and bake for 20 – 30 minutes
Mix in the finely chopped parsley
Serve with turkey and gravy
