Yields 6 servings
12 Yukon Gold or red new potatoes, washed, dry and whole
4 tablespoons olive oil
Salt and pepper, to taste
1 medium sweet onion, small dice
1 rib celery, small dice
1 sweet or spicy link sausage, approximately ¼ pound, remove meat from casing and discard casing.
1 medium Granny Smith apple, cored, small dice
¼ cup vegetable or chicken stock
½ cup dry bread stuffing or breadcrumbs
4 tablespoons butter
6 tablespoons flour
12 dried cranberries
Preheat oven to 350°F.
Roast potatoes in pan with 2 tablespoons oil, salt and pepper, 20–25 minutes, until fork tender but still firm. Set aside to cool.
Sauté onion, celery, sausage and apple in 2 tablespoons oil until sausage is cooked. Remove to bowl.
Add stock to bowl with cooked sausage mixture, combine by adding bread stuffing or crumbs in small amounts until all ingredients bind together, should resemble turkey stuffing. Season to taste with salt and pepper; set aside.
In a small sauté pan, melt butter over medium-high heat; do not burn. Add all flour and whisk vigorously. When mixture starts to bubble, reduce heat to low. Cook until it starts to thicken and you smell an aroma of toasted bread, occasionally stirring to prevent from burning. When the “roux” is the consistency of gravy, remove from heat and reserve.
Cut the top off each potato exposing enough room to scoop out a pocket in the potato.
Either use a demitasse spoon or tomato shark or cut a pocket with a paring knife.
Slice a small piece off the bottom of each potato so it is flat and potato will stand straight.
Fill each potato with sausage mixture, allowing for a dome on top. Place potatoes on oiled baking pan to prevent potatoes from sticking.
Bake in preheated oven for 15 minutes, until stuffing has turned golden brown.
Remove from oven, dent the top of the stuffing and add a teaspoon of roux; top with dried cranberry.
Return to oven for 5 minutes before serving. (It also tastes great at room temperature.)