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Ingredients

• 1 bulk roll (16 oz) spicy pork sausage
• 6 T. butter
• 1 1/2 T. fresh sage, finely chopped
• 1 T. fresh rosemary, de-stemmed, finely chopped
• 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available—quinoa is a barley-type seed found in larger supermarkets )
• 1 medium sweet yellow onion, diced
• 2 celery stalks, ribbed and diced
• 1 bay leaf
• 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
• 1 8-oz container fresh oysters, including their liquor (found in the seafood department)
• 2 t. fresh lemon juice plus 1/2 t. grated zest
• Salt and pepper, to taste
• 8 English muffins
• 1/2 c. chopped sun-dried tomatoes (dry packaged is best)
• 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
• 1/3 c. fresh parsley, finely chopped

Description

This Recipe Takes Me Back To My Maryland Thanksgiving Memories. Growing Up On The Chesapeake, Oysters Were A Big Part Of Our Celebration. This Dish Combines My Family's Traditional…

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