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Enjoy with our Angeline Sonoma-Mendocino Counties Pinot Noir
"Although a bit time consuming and full of ingredients, this recipe is well worth the effort. To me, Thanksgiving is a day of indulgence, thus I share this decadent dish."
� Wendi Hawn, Tasting Room Manager
• 2 ½ cups hazelnuts, roasted and skinned
• 1 pound fresh pork sausage
• 2-3 teaspoons unsalted butter
• 1 pound onion, chopped
• 2 cups celery, chopped
• 2 tablespoons sage
• ½ pound ham, diced
• 8 cups stale bread, in ½-inch cubes
• 1 cup Italian parsley, chopped
• 3 large eggs, beaten
• 2 teaspoons coarse salt
• 2 teaspoons coarse black pepper
• 2 ounces Amaretto
• 2 cups turkey or chicken stock
Put hazelnuts in food processor or hand chop to medium coarseness. 2. Brown pork sausage in a large skillet and drain. Add butter and sauté onions, celery, and sage until translucent. Combine with ham, hazelnuts and rest of vegetables in large bowl, then the pork sausage and bread, mixing well. Add eggs and Amaretto. Finally, add stock to moisten. Put in baking pan and bake 1 hour at 350�F.
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