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Langdon Harvest Stuffing Recipe
Langdon Harvest Stuffing
Jonathan Gushue, Fogo Island Inn, Terre-Neuve, Canada
Jonathan Gushue, Fogo Island Inn, Terre-Neuve, Canada
Flavors of Ontario
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

This stuffing is cooked separately and can be served with any poultry.

* This garlic summer sausage is a speciality made by Ontario Mennonites in the Elmira / St. Jacob's area.

- 1 baguette torn and dried at room temperature
- 1 fresh Mennonite garlic sausage chopped
- 1 Spanish onion, finely diced
- 2 cloves garlic minced
- 100 g foie gras, diced
- 1 egg beaten
- 1 tbsp fresh sage chopped
- 1 head fennel bulb diced
- 3 stalks rosemary chopped
- 1 apple, granny smith peeled and grated
- 200 ml / 4/5 cup roasted chicken jus
- 3 tbsp butter melted

  1. Sauté the onion, garlic and fennel in butter until soft.
  2. Add the foie gras, apple, herbs and sausage while still warm but off the heat.
  3. Combine with the baguette, beaten egg and stock thoroughly.
  4. Pack into a buttered dish and baked covered at 180 °C / 350°F for 25 minutes.
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