Saute ½ cup each of finely diced onions and celery in ¼ cup bacon drippings, lard, or butter for 4 to 5 minutes. Peel and core 4 large tart apples and slice them into the onion mixture. Sprinkle over them 1/3 cup sugar and season with ¼ teaspoon each of sage, nutmeg, and thyme, a dash of cinnamon, and salt and pepper to taste. Cook the mixture, covered, over low heat for about 15 minutes, or until the apples are tender, shaking the pan to prevent scorching. Stir in 2 cups dry bread crumbs, ¼ cup finely minced parsley, 2 tablespoons finely minced chives, and ½ cup boiling water. Blend thoroughly. Cool the mixture before using.
Saute ½ cup each of finely diced onions and celery in ¼ cup bacon drippings, lard, or butter for 4 to 5 minutes. Peel and core 4 large tart apples and slice them into the onion mixture. Sprinkle over them 1/3 cup sugar and season with ¼ teaspoon each of sage, nutmeg, and thyme, a dash of cinnamon, and salt and pepper to taste. Cook the mixture, covered, over low heat for about 15 minutes, or until the apples are tender, shaking the pan to prevent scorching. Stir in 2 cups dry bread crumbs, ¼ cup finely minced parsley, 2 tablespoons finely minced chives, and ½ cup boiling water. Blend thoroughly. Cool the mixture before using.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
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