(WJBK) -- Get this recipe courtesy of Joe Nader, executive chef for Levy Restaurants at Ford Field.
Ingredients:
1 cup hazelnuts, roasted and skinned
1 pound fresh pork sausage
1/2 cup unsalted butter
1 pound chopped onion
2 cups chopped celery
2 tablespoons sage
8 cups stale bread, cut in 1/2-inch cubes
1 cup chopped Italian parsley
3 large eggs, beaten
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 ounces Amaretto
1 cup turkey stock
Prepare Stuffing:
1. Put hazelnuts in food processor and chop to medium coarseness.
2. In a large skillet, brown pork sausage and drain. Sauté onions, celery, and sage until translucent. Add vegetables in large bowl, adding the pork and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
3. Put in baking pan and bake 1 hour at 350 °F.
