Yield: 4-6 Servings
Ingredients:
- 6 cups (1.4 L) torn pieces of day-old sourdough bread
- ¼ cup (60 ml) butter
- 2 yellow onions, diced
- 2 stalks celery, chopped
- 2 cups (470 ml) diced apple
- 1 tablespoon (15 ml) dried sage
- 2 tablespoons (30 ml) chopped fresh sage
- ¼ teaspoon (1.25 ml) nutmeg
- 1 cup (240 ml) Goose Stock (see recipe [1], may substitute chicken stock)
- ½ cup (120 ml) pine nuts, toasted
- 2 eggs, beaten
- ¼ cup (60 ml) goose fat (substitute butter or olive oil), divided
- Salt and pepper
Method:
Preheat oven to 350 F (175 C).
Add sourdough pieces to a large mixing bowl.
Melt butter in a large skillet, add onions and celery and cook 6-8 minutes, until soft.
Add apple, dried sage, fresh sage, and nutmeg, and cook, stirring, until apple is soft, 1-2 minutes.
Add the contents of the skillet to the bread pieces in the bowl.
Add pine nuts, then add the Goose Stock and fold together.
Fold in the eggs and some of the goose fat and mix until well combined but not smashed.
Grease a casserole dish with the remainder of the goose fat.
Carefully scrape the bread mixture into the dish, loosely packed, then cover and bake for 40 minutes.
Remove the foil for the last five minutes to brown the top.
Serve warm.
Buon appetito.