In a skillet in 1/3 cup butter sauté ½ cup diced onions for 5 to 6 minutes, stirring constantly. Add ¼ cup each of minced green celery leaves and finely minced parsley and 1 generous slice of garlic, mashed, and sauté for 1 to 2 minutes, stirring constantly. Add 2 cups soft bread crumbs mixed with a generous ½ teaspoon sage, a generous pinch of thyme, sweet savoury, tarragon, and nutmeg, and 2 cups sausage meat. Season well with salt, black pepper and a few grains of cayenne. Mix the stuffing thoroughly, moistening it with ¼ cup dry white wine. Cook the stuffing for 10 minutes over low heat, stirring almost constantly. Cool the stuffing before using.
©Al (Alex-Alexander) D. Girvan. All rights reserved
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