Apple And Mortadella Stuffing Recipe

• 1/3 c. raisins
• 4 1/2 c. apple cider
• 1 1/2 Tbsp. butter
• 1 med onion diced - (abt 1 c.)
• 3 x celery stalks split lengthwise, and cut into 1/4" slices
• 3 Tbsp. pine nuts
• 8 ounce mortadella cut 1/4" dice
• 1 c. coarsely-minced pitted green olives
• 2 x apples peeled, cored, and diced
• 6 x fresh sage leaves minced
• 6 c. day-old sourdough bread in 1" cubes crusts removed
• 1/2 tsp kosher salt
• 1/4 tsp freshly-grnd black pepper

1. To plump the raisins, combine them with the apple cider in a small saucepan and bring to a boil over medium heat.
2. Immediately remove from the heat and set aside.
3. In a large, nonreactive saucepan or possibly Dutch oven, heat the butter over medium heat.
4. Add in the onion, celery, and pine nuts.
5. Cook, stirring occasionally, without coloring, 6 to 8 min.
6. Add in the mortadella, olives, apples, and sage and cook 5 more min.
7. Strain the raisins, reserving the cider, and add in the raisins to the saucepan.
8. Stir in the bread cubes, season with the salt and pepper, and add in reserved cider.
9. Bring to a boil, lower the heat and simmer, covered for 15 min.
10. Stir thoroughly, cover, and continue cooking for an additional 15 min.
11. The stuffing will be very moist.
12. Serve warm.
13. The stuffing can be kept warm and held for up to 1 hour in a bain-marie.
14. This recipe yields 8 to 10 servings.

raisins, apple cider, butter, onion, celery, pine nuts, mortadella, green olives, apples, sage, bread, kosher salt, black pepper

Taken from cookeatshare.com/recipes/apple-and-mortadella-stuffing-66118 (may not work)