Monthly Archives: July 2016

Country-Style Peppered Pork Stuffing

I ❤ stuffing. I ❤ sausage. And stuffing with sausage in it makes me deliriously happy. This recipe definitely takes some work but it’s worth it!

Yield: 10-12 servings


  • 10 cups bread cubes (⅓ – ½ inch, from crusty bread)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 tablespoons chopped fresh sage
  • ½ cup dry white wine (OR more broth and a bit of lemon juice)
  • 1 pound spicy pork sausage (not in casing)
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup chopped celery leaves
  • 3 large eggs
  • 1 teaspoon salt (unless stuffing into brined bird)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • 1 cup low-salt, low-fat chicken broth


  1. Toast bread cubes on cookie sheets in 350 oven until golden brown. Set aside.
  2. Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté till tender. Add sage, sauté 1 minute. Add wine, boil until it evaporates. Add sausage and cook until cooked through.

  3. Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Add to stuffing.

  4. Bake in bird OR in a separate buttered dish. If baking separately, add more broth until moist, cover with buttered foil for about 30 minutes, then remove foil and allow stuffing to brown.

The first two steps can be done a day in advance. Store the bread at room temperature, and keep the pork mixture refrigerated.

(From an old friend and excellent chef, Bitsy Lee.)


Almond Squares

In all honesty I haven’t made this yet. A coworker of Eric’s brought these into the office and apparently everyone went crazy over them. Maybe if I post it I’ll remember to make it!

Yield: 2 – 2½ dozen squares


  • 1 cup butter
  • ¾ cup sugar
  • 1 egg, separated
  • 1 teaspoon pure almond extract
  • 7 ounce tube pure almond paste, grated (small holes)
  • 2 cups all-purpose flour
  • ¾ cup sliced almonds, divided


  • 2 cups powdered sugar
  • 3 tablespoons hot water
  • 1 tablespoon almond extract


  1. Preheat oven to 325º. Spray 9×13 inch pan with cooking spray.
  2. Cream butter and sugar thoroughly in large bowl. Add egg yolk and almond extract and mix. Add grated almond paste. Beat well. Add flour and beat until just blended.
  3. Pat batter into pan. Beat egg whites until foamy and brush over surface of dough. Scatter ½ cup almonds over top and bake for 30 minutes.
  4. While still hot, mix glaze ingredients and spread over surface. Sprinkle with additional almonds. Cool and cut into squares.

(From newspaper clipping.)