42 g Tree Top Evaporated Apples, 1/2" x 1/2" x 1/2" Dice
68 g Tree Top Cherries Fruit Sensations®
30 g dry sherry
680 g chicken broth
100 g unsalted butter (½ stick)
182 g couscous
226 g hot Italian sausage meat
125 g celery ribs, trimmed and sliced 1/4" thick
180 g chopped onions
24 g minced garlic
3 g dried thyme, crumbled
3 g dried sage, crumbled
70 g toasted pine nuts
salt and freshly ground pepper
Combine the apples, Fruit Sensations® and sherry in a small bowl. Cover and set aside.
Place the chicken broth and butter in a large saucepan and bring to a
boil over high heat. Add the couscous in a stream, stirring constantly.
Quickly cover the pot and turn off the heat. Let the couscous sit while
you prepare the rest of the stuffing.
Add the sausage to a large skillet over medium-high heat, and brown,
breaking up the lumps with the back of a wooden spoon, about 5 minutes.
Add the fennel, onions and garlic and cook until soft, about 3 minutes.
Add the dried fruits, thyme and sage, and stir for 1 minute. Remove from
Fluff the couscous with a fork to separate the grains. Add the
sausage-fruit mixture to the couscous. Stir in the pine nuts and mix
until all the ingredients are well combined. Season to taste with salt