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SEASONAL RECIPES

Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.

SAUSAGE AND APPLE BREAKFAST STUFFING

Cubed whole-wheat bread

Frying sausage Red onion

Stuffing dotted with butter

Stuffing is the best part of cold weather; some people think it’s soup. Or stew. Or crumble. But they’re wrong. This version is designed for brunch. Feel free to add more vegetables to this recipe. Or add a big ladle full of your favourite gravy on top of the eggs to finish it off. Serves 4

Ingredients

❑ 8 slices whole wheat bread, cubed ❑ 4 Tbsp butter, divided ❑ 1/2 kg breakfast sausage, casing removed ❑ 1 small red onion, finely chopped ❑ 1 apple, peeled and finely chopped ❑ 1 Tbsp bouillon powder in 1 cup hot water ❑ Salt and pepper, to taste ❑ 4 eggs

Sausage and apple breakfast stuffing with eggs

Instructions

Set the oven at 375°F, place cubed bread on a tray and toast for 15 minutes. Allow to cool.

Melt 1 Tbsp of butter in a large cast iron skillet over medium-high heat and when melted add the sausage and cook until brown, then add the onion and cook until the onion is soft, about 5 minutes. Add the apple and cook for an additional minute, then add the water and bouillon and bring to a simmer. Cook for several minutes, then remove from heat and season to taste with salt and pepper.

Pour sausage mixture over the bread and place in an oven-proof dish, dot with two Tbsp of butter, then place in the oven for 15 minutes.

Melt the remaining butter over medium-high heat and cook the eggs until the whites are set and the yolks are runny. Divide stuff between 4 plates, top each plate with an egg and serve. n

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