Stuffing should not be limited to Thanksgiving and Christmas dinners. It is not an ideal spring or summer dish, but it tastes just as good on a cold January evening as it does at Thanksgiving dinner.
This recipe (adapted from this one at allrecipes) is full of bread, meat, veggies, and fruit so it is a meal unto itself! It will leave you full and satisfied.
As I’ve mentioned in my previous bear posts, we start with our breakfast spiced bear sausage and spice it up accordingly. For this recipe, I marinated for about 30 hours one pound of ground bear sausage with fennel, sage, thyme, rosemary, and a Chardonnay.
While sautéing the meat and spices (in a large pot/pan so you only have to dirty one dish), it smelled so savory and sweet. Who would have thought bear meat could smell so good?!?
When the meat was about half way done, I drained some of the fat and then added the garlic and onions. Once the onions were softened a bit, the celery was sautéed for a minute (I wanted to leave it a bit crunchy.).
I then removed the mixture from the heat and added the apples, cranberries, parsley, and a few grinds of black pepper. I mixed it well and added the toasted and cubed bread. Once that was mixed together, I slowly added the chicken broth, stirring periodically.
Once everything was evenly mixed, I added the mixture to a well-buttered baking dish, placed it in the pre-heated oven, and enjoyed the tantalizing aroma!
We continue to be pleasantly surprised at how enjoyable the bear meat has been!
- 1 pound ground bear meat
- 1 tsp ground fennel
- 1 Tbsp + 1 tsp sage
- 1 Tbsp thyme
- 1 tsp rosemary
- ½ cup Chardonnay
- 1½ loaves whole wheat bread (cut in tiny cubes and toast in the oven until dry)
- 4 garlic cloves
- 1 large yellow onion
- 3 cups chopped celery
- 2 apples, chopped (we used Aurora apples)
- 1½ cups dried cranberries
- 1 bunch flat leafed parsley, chopped
- Several grinds of black pepper
- 4 cups chicken broth
- Marinate meat and spices overnight.
- Pour marinade and all contents into a large pot/pan.
- Sauté the meat and spices.
- When the meat is about half way done, drain some (not all) of the fat.
- Add the garlic and onions.
- Once the onions are softened a bit, add the celery and sauté for a minute.
- Remove the mixture from the heat and add the apples, cranberries, parsley, and a few grinds of black pepper.
- Mix it well and add the toasted and cubed bread.
- Mix well.
- Slowly add the chicken broth, stirring periodically.
- Once everything is evenly mixed, add the mixture to a well-buttered baking dish and bake in the oven at 350 degrees for about 45 minutes.