Ingredients:

Yield: 14 servings, with 1 cup of stuffing per person

7-8 cups bread, diced and toasted
8 oz. Foie gras, diced
1/2-lb. sweet sausage
1 cup golden raisins, bloom in 1/2-cup Armagnac
1 cup chicken stock
1 cup celery, diced
1 cup onions, diced
1/2-cup sunflower seeds
1 cup apples, diced
Black pepper

Directions:

1. Add sausage and diced foie gras to a sauté pan over medium heat and lightly brown.
   
2. Remove sausage and foie gras and place in a large mixing bowl.
   
3. To the pan with rendered foie gras, add onions and celery to the pan, sauté until translucent.
   
4. Add raisins, apples toss once or twice and place in the mixing bowl.
   
5. Add bread to the bowl and warm the stock and fold into the stuffing.
   
6. Place one cup of stuffing for each plate and serve.

Resource

Brooke Vosika
Executive Chef
Four Seasons Hotel New York
www.fourseasons.com/newyorkfs