Catalan Stuffing

This recipe uses white butifarra, a Catalan sausage available in some Latin markets. You can also substitute a sweet Italian sausage or veal sausage.

1 tbsp. olive oil
8 oz. white butifarra, crumbled
8 oz. honey-baked ham, ground
1/2 cup pitted prunes, diced
1/2 cup apricots, diced
1 cup chestnuts, diced
1 1/2 cups toasted bread crumbs
1/4 cup minced parsley
1/2 tsp. cinnamon
1/2 tsp. ground black pepper
2 cups sherry
1/2 cup chicken stock

Heat the oil in a large pan and saut� the crumbled butifarra. Add the ham and the rest of the dry ingredients, stir well, and add sherry and stock. Cook at medium heat while stirring until most of the liquid has been absorbed. Place in buttered baking dish.

Wait until the last hour before the turkey is ready to place in the oven and bake for 1 to 1 1/2 hours.