Subj : St. Timothy 01
To   : All
From : Dave Drum
Date : Mon Apr 05 2021 12:26:00

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 @ 325+|F/165+|C. 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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