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.