Christmas Stuffing Pie  

Name: Christmas Stuffing Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; 1/4 teaspoon (1 ml) salt; 1/4 cup (60 ml) cold butter, diced; 2 tablespoons (30 ml) olive oil; 1/4 cup (60 ml) ice water; 2 onions, thinly sliced; 2 stalks celery, thinly sliced; 1 red bell pepper, seeded and diced; The meat of 3 Toulouse sausages (about 300 g); 2 tablespoons (30 ml) olive oil; 1 clove garlic, finely chopped; A pinch of ground cinnamon; A pinch of ground cloves; A pinch of ground nutmeg; 2 cups (500 ml) diced dried bread crumbs; 1/2 cup (125 ml) chicken broth; 4 eggs, lightly beaten; 1/4 cup (60 ml) dried cranberries, chopped; 1/4 cup (60 ml) chopped pecans; Salt and pepper

(18)

Rate this recipe

Preparation 25 min
Cooking 45 min
Chilling 30 min
Servings 8

Ingredients

Crust
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) cold butter, diced
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (60 ml) ice water
Filling
- 2 onions, thinly sliced  
- 2 stalks celery, thinly sliced
- 1 red bell pepper, seeded and diced  
- The meat of 3 Toulouse sausages (about 300 g)
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, finely chopped
- A pinch of ground cinnamon  
- A pinch of ground cloves  
- A pinch of ground nutmeg  
- 2 cups (500 ml) diced dried bread crumbs
- 1/2 cup (125 ml) chicken broth
- 4 eggs, lightly beaten
- 1/4 cup (60 ml) dried cranberries, chopped
- 1/4 cup (60 ml) chopped pecans
- Salt and pepper

Preparation

Crust
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the oil and water and pulse again until the dough just begins to form. Remove the dough from the food processor and form a disc.
- On a floured work surface, roll out the dough and line a 23-cm (9-inch) Pyrex or ceramic pie plate. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).  
Filling
- In a non-stick skillet, brown the onions, celery, and bell pepper with the sausage in the oil, crumbling the meat with the back of a fork. Add the garlic and spices and cook for 1 minute. Season with salt and pepper. Let cool.
- In a large bowl, combine the meat mixture with the remaining ingredients. Spoon into the crust. Bake for about 35 minutes or until filling is firm in the centre.

Christmas Stuffing Pie

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note