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From: Dave Drum (1:3634/12)
To: All
Date: Thu, 21.01.21 15:38
St. Timothy 01
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brother Timothy's Stuffing
Categories: Pork, Poultry, Nuts, Breads, Cheese
Yield: 11 Servings

1 c Slivered almonds
1 lb Bulk pork sausage
4 oz Chicken livers; chopped
12 tb Unsalted butter; melted, or
- as needed
1 md Onion; chopped
1/2 ts Dried rosemary; crumbled
1/2 ts Dried mint
1/8 ts Fresh grated nutmeg
1/2 c Chicken broth
1/2 c Brandy
1 ts Salt
1/8 ts Fresh ground black pepper
10 oz Chopped spinach; defrosted,
- squeezed dry
3 qt Cubed day-old english muffin
- bread; crust removed (from
- about 2 loaves)
1/3 c Fresh grated Parmesan
- cheese

Set the oven @ 325ºF/165ºC. Have a rimmed baking sheet
and a 3-quart casserole dish at hand.

Spread the almonds in a single layer on the baking
sheet; bake for 5 to 10 minutes or until lightly
browned and fragrant. Cool completely.

Warm a large skillet over medium heat. Add the sausage
breaking it up with a spoon, and cook, stirring
frequently. When the sausage is about halfway cooked,
add the chicken livers. When both meats are cooked
through (uniformly brown, with no pink left), use a
slotted spoon to transfer them to a bowl.

Pour the skillet drippings into a measuring cup, and
add enough of the melted butter to measure 1 cup.
Return the drippings to the skillet over medium-low
heat. Add the onion, rosemary, mint and nutmeg; cook
for about 10 minutes, until onions are softened but
not browned. Add the broth, brandy, salt, pepper,
spinach and the sausage-liver mixture, stirring to
incorporate. Increase the heat as needed so the
liquid is bubbling just at the edges, then remove
from the heat.

Place the bread cubes in a large mixing bowl. Pour
the sausage-broth mixture over the bread, and fold
to mix evenly. Stir in the cooled toasted almonds and
the Parmesan cheese. Transfer to the casserole dish,
cover tightly with aluminum foil and bake for about
50 minutes. Remove the foil and bake for about 10
minutes, until lightly browned.

Serve warm.

Servings: 10 - 12

Adapted by food writer Molly Wizenberg from "California
Fresh" (Junior League of Oakland-East Bay, 1985) and
Brother Timothy of the Christian Brothers, Napa, Calif.

RECIPE FROM: https://www.washingtonpost.com

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