Strawberry Tokyo Cocktail

Strawberry Tokyo Cocktail


A slightly savory strawberry cocktail that’s good for mid spring at the beginning of strawberry season. 

2oz gin (preferably a new western world style) 

1.25 oz Strawberry Tokyo syrup

.75 oz lime juice

Shake and strain into a rocks glass with ice. Garnish with fresh strawberry slice 


Strawberry Tokyo syrup:  

Combine 1 cup of white sugar, 1 cup water and 8 oz of strawberries sliced into a pot and bring to a boil. Simmer for 15 minutes and cut heat. Add 3 oz of this goat went to tokyo and let sit for another 10 mins. Strain. Should be enough for 12 cocktails. 


Spiced Sticky Rolls 

Spiced Sticky Rolls 

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Spiced Sticky Rolls 


For the Spiced Filling: 


2 cups dark brown sugar 

2 teaspoons cocoa powder 

2 ½ tsp This Little Goat went to India

1 Tbsp Butter, softened 

2 tsp Salt





1 cup whole milk 

4 Tbsp Sugar

2 ¼ tsp active dry yeast 

3 ½ cups all-purpose flour, plus more for dusting 

1 ½ tsp baking powder 

1 ¼ tsp kosher salt 

1 large egg, lightly beaten 

6 Tbsp unsalted butter, melted

Make the Cinnamon Filling: Whisk together the ingredients and set aside.  


-Warm milk in a small pot over medium heat until it’s luke warm to the touch but not hot. Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble, 5 minutes. 

-Combine flour, remaining 2 tablespoons sugar, baking powder and salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.

- Add milk mixture and egg to the mixer on low, stir to combine. Scrape the dough off the paddle and sides of the bowl. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle. 

- Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it’s smooth, shiny and elastic, 5 minutes. You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.

- Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. Let sit until the dough has about doubled in size, 2 hours.

-Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least 3 hours and as long as overnight.

- At this point mix together filling ingredients until a sandy texture forms. Leave out at room temperature until ready to use. 

-Once dough is chilled and stiffened up, turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about ¼ inch thick. 

-Spread filling evenly across rolled dough. You want it to be a heavy layer of filling but not thicker than the dough itself. 

-Starting at the end closest to you, roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.

-Cut log into 8 even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight. If you plan to bake off in the same day, cover with plastic wrap and allow to proof again in a warm place for 3 hours, until rolls are visibly fluffy. 

Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 35 minutes.



1/2 lb Unsalted Butter, room temperature 

1/2 lb Cream Cheese, room temperature 

4 1/2 cups Powdered Sugar 

1 Tbsp Lemon Juice 

1 Tbsp Vanilla 


In a stand mixer fitted with a paddle attachment whip butter and cream cheese until light, about 2 minutes. Turn mixer to low speed and add remaining ingredients until well incorporated.  


Peanut Butter Sandwich Cookies 

Peanut Butter Sandwich Cookies 

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Peanut Butter Sandwich Cookies 

Yield: 2 dozen  

For Cookies: 

2 1/3 cups Flour 

1 tsp Baking Soda 

2 tsp Kosher Salt 

1 ¾ cups Rolled Oats 

2 tsp This Little Goat Went to India Spice Mix 

1 cup Butter, softened 

1 cup Light Brown Sugar 

1 cup Sugar 

1 ½ tsp Vanilla 

2 Eggs 

1 ¾ cups Smooth Peanut Butter 


For Filling: 

1 cup Butter, softened 

14 ½ Tbsp Smooth Peanut Butter  

1 cup + 1 Tbsp Powdered Sugar, sifted 

1 tsp This Little Goat Went to India Spice Mix 


For cakes: 

Whisk together flour, baking soda, salt, oats and India spice; set aside.  In stand mixer, with the paddle attachment, cream butter and sugars on medium high until well combined and fluffy.  Add eggs one at a time and mix completely after each.  Add vanilla and peanut butter, and mix completely.  Scrape bowl.  On low speed, add dry ingredients.  Mix just until all flour is combined. 

Divide dough in half.  Roll each half to 1/8” thickness between 2 sheets of parchment paper.  Lay on baking sheet and freeze for half hour.  


Preheat oven to 325. 


Working with 1 sheet at a time, cut cookies with a 2” round cutter and transfer to a separate parchment lined cookie sheet, placing 1” apart. Cookie dough scraps can be rerolled. 

Bake for 10 minutes.  Cool completely on cookie sheet before filling.   

** If a more rustic cookie is desired you can portion with a 1 oz scoop and flatten to 1/8” thickness with the smooth bottom of a drinking glass.  Bake as directed.   

For filling:   

In stand mixer with whisk attachment, whip butter and peanut butter until soft and smooth.  On low speed, add powdered sugar and India spice mix. Mix until combined.  Scrape sides and bottom of bowl and then whip on high until light and fluffy.  Transfer frosting into a piping bag with 1/4” tip.   

To Assemble: 

Lay half of cookies flat side up on smooth surface.  Pipe frosting from center, leaving a ¼” ring unfrosted on the outside.  Press second cookie onto frosting, pushing down to squish frosting to the edge.  Serve at room temperature. 

 Party Nuts

 Party Nuts


 Party Nuts


Yield: 4 cups 


1 egg white

½ cup sugar

2 Tbsp Honey

½ tsp This Little Goat went to Morocco 

½ tsp Salt

4 cups Mixed Nuts, cashews, pecans, pistachios, marcona almonds

1 cup Puffed Rice Cereal 


Preheat oven to 300 degrees

In a stand mixer or with hand beaters mix egg whites until frothy. Add sugar, honey, Morocco Spice and salt and mix until well combined. Toss nuts and rice crispies with mixture. Place on a parchment lined baking sheet. Cook nuts for 25 minutes or until crunchy. Allow nuts to cool and break into small clusters. 

Herbed Butter Crackers

Herbed Butter Crackers


Herbed Butter Crackers


1 ¾ cups AP Flour

¼ cup Whole Wheat Flour 

½ Tbsp Baking Powder 

1 Tbsp Sugar

1/3 cup Butter, cold and cubed plus extra butter for brushing finished crackers

2 tsp This Little Goat went to Grillville, plus more for dusting 

½ tsp Salt

2 Tbsp Canola Oil 

1/3 cup Cold Water

2 Tbsp Honey 


In a stand mixer fitted with a paddle attachment, combine flours, baking powder, sugar, butter cubes, Grillville Spice and salt. Mix until butter is completely incorporated, about 3 minutes. 

Add oil, water and honey and mix until dough ball forms. Divide dough into 4 pieces. 1 piece of dough will make several dozen crackers. You can freeze extra dough balls for later use.

Preheat oven to 325 degrees

Dust a counter and roll cracker dough as this as possible. Cut into 2” by 1” rectangles. Bake on a parchment lined sheet for 10 minutes, until golden brown and firm.

Brush with melted butter and sprinkle with Grillville. 

Chocolate Spiced Crinkle Cookies

Chocolate Spiced Crinkle Cookies


Chocolate Spiced Crinkle Cookies

Yield: 20 large cookies

¾ lb Dark Chocolate

2/3 cup Cocoa Powder

1 tsp This Little Goat went to India

3 cups All Purpose Flour

1 Tbsp Baking Powder

½ tsp Salt

¾ cup Butter

2 cups Light Brown Sugar

½ cup Corn Syrup 

1 Tbsp Vanilla Extract

3 Eggs

Powdered Sugar for rolling dough

Melt the chocolate in microwave, stirring several times while melting. Set aside.

Combine flour, cocoa powder, baking powder, salt and India Spice. Set aside.

Cream butter with sugar and corn syrup in a stand mixer with a paddle attachment.

Scrape down and add vanilla extract and eggs one at a time. Mix until fully incorporated.

While mixer is running, stream in melted chocolate.

Add dries and mix until just combines

Scoop into portions and chill for 1 hour. Roll in powdered sugar before baking. 


Bake at 350 for 12-15 minutes, until cracked looking and just firm.

Spiced Butter and Jam Thumbprints

Spiced Butter and Jam Thumbprints


2 c. All- Purpose Flour 

½ tsp Baking Powder

½ tsp Salt

¾ cup Unsalted Butter, softened

2/3 cup Sugar

1 Egg

1 tsp Vanilla Extract

1 tsp This Little Goat went to India

1/3 cup Favorite Store Bought Jam 


In a bowl combine flour, baking powder, salt and India Spice. Set aside. 

In a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add egg and vanilla extract, mix until fully incorporated. 

Slowly add in dry ingredients and mix until dough comes together. Scoop cookies into golf ball sized portions, press a thumb print into the center about ½ inch deep and refrigerate for 30 minutes. 

Preheat the oven to 350 degrees

Space cookies 2 inch apart on a sheet tray. Fill the center of each cookie with ¾ teaspoon of jam. Bake for 15 minutes, until lightly brown. 


Masala Brandy Cherries

Masala Brandy Cherries

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Combine 1 cup of brandy with 1 tsp This Little Goat Went to India, infuse 2 days then fine strain with gold coffee filter or triple layered cheese cloth. 

1 lb cherries rinsed and pitted 


Cherry syrup:

1.5 cups unsweetened cherry juice

1.5 cups sugar

1 star anise

2 sticks cinnamon

20 all spice berries.

In a pot heat and stir til sugar is dissolved and low simmer about 10 mins to reduce. Strain out spices and let cool down. 

In a large mason jar combine cherries, 1 cup of brandy and fill to top with cherry syrup. Let sit at least 1 week before using. Cherries should keep for about a year if stored properly in fridge. 

Slow Roasted Moroccan Fennel 

Slow Roasted Moroccan Fennel 

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Yield: 4-6 servings

2 large Fennel Bulbs, cut into quarters

¼ cup Extra Virgin Olive Oil 

¼ cup Butter, cubed

1 tsp This Little Goat went to Morocco

1 tsp Kosher Salt

½ cup Golden Raisins 

¼ cup Toasted Pine Nuts

1 tsp Red Wine Vinegar

¼ cup Grated Parmesan 

2 Tbsp Mint, torn

Preheat oven to 350 degrees

Toss fennel bulbs in olive oil, salt and Morocco Spice. Place in a baking dish and sprinkle with cubed butter. Wrap tightly in foil and bake for an hour and half. 

Remove from oven and pull fennel out of juices. Add juice to a small pot with raisins and red wine vinegar. Simmer for 5 minutes until raisins plump. Add pine nuts and toss to coat. 

While raisins plump, sprinkle fennel with grated parmesan and broil until golden brown. 

To plate lay broiled fennel on a platter, drizzle with raisin and pine nut vin and garnish with mint. 

Spiced French Onion Dip with Hong Kong Sauce

Spiced French Onion Dip with Hong Kong Sauce

Spiced French Onion Dip


Yield: 3 cups, 6-8 appetizer servings

1 large Yellow Onion, small diced- about 2 cups

2 ½ Tbsp This Little Goat went to Hong Kong

1 Tbsp Butter 

2 tsp Kosher Salt 

¼ cup Heavy Cream 

1 ½ cup Sour Cream


Heat a pan over medium heat and melt butter. Sweat onions until very tender. Once onions are translucent and tender, add 2 tablespoons of Hong Kong and 1 tsp of salt. Continue cooking for 5 more minutes. Remove onions from heat and allow to cool. 

Once onions are cooled, whisk together remaining ingredients. Serve with chips and assorted crunchy veggies!

Lobster with This Little Goat Wen to Korea Dipping Sauce

Lobster with This Little Goat Wen to Korea Dipping Sauce


Boil lobster tails in salted water for 7 minutes. Shock in ice water. Dry off. Cut lengthwise down the middle.  

Glaze par cooked lobster tail in butter and broil for 4-5 minutes until golden and brown. Drizzle with more butter. Serve with pickled red onions  

Korea Butter 

3 Tbsp This Little Goat went to Korea  

1 tsp Fresh Lemon Juice  

1/2 cup Salted Butter 


Melt all together and whisk to incorporate. 

This Little Goat Went to Hong Kong Pickled Red Onions

Yield: 6 cups onions, 2 cups brine  

Time:4 hours 

Active time: 20 minutes 


1 dry Thai chilies 

2 tablespoons This Little Goat Went to Hong Kong  

1 ⅔ cups red wine vinegar 

6 ½ tablespoons water 

5 teaspoons salt 

13 tablespoons sugar 

8 cups red onion, julienned (about 4 medium) 

Add chili, Hong Kong, vinegar, water, salt, and sugar to medium stock pot and bring to a boil.  Place onions in a 3 quart container (or 2 1 quart mason jars).  Strain liquid over onions, place a small plate or lid over them and weigh it down.   After 15 minutes, check that all onions are covered.  Cool to room temperature, cover container and refrigerate for up to 1 week.   

Spiced Squash Cake

Spiced Squash Cake  



Yield: 24 full size cupcakes  

4 cups butternut or kabocha squash puree (about 1 1/2 to 2 butternut or kabocha) 

3 cups all-purpose flour 

3 teaspoons baking soda 

2 1/2 teaspoons salt 

1 1/2 teaspoons This Little Goat went to India   

1/3 cup unsalted butter, at room temp 

1 1/4 cup granulated sugar 

4 large eggs, at room temp 

3 teaspoons vanilla extract  

Make the cake: Preheat the oven to 350°F. 

Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin from and puree in a food processor until very smooth.  

In a medium bowl, combine the flour, baking soda, baking powder, salt, and India Spice.  

Set aside.  

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.  

Transfer the batter to prepared cupcake pan and bake for 25 minutes, until a toothpick comes out clean. 

Toffee Sauce  

½ cup Unsalted Butter 

1 cup Dark Brown Sugar  

¾ cup Heavy Cream 

½ tsp Salt  

½ tsp This Little Goat went to India  

Melt butter and add brown sugar. Cook for 5 minutes over low heat. Whisk until sugar begins to melt and is well combined. Turn off heat and add spice, salt and cream.  Whisk to incorporate.  

Crusty Yukon Gold Potatoes

Crusty Yukon Gold Potatoes

Crusty Yukon Gold Potatoes


Serves 4-6 as a side dish


2 lb Yukon Gold Potatoes, broken into chunks

3 Tbsp Unsalted Butter

½ cup  Cilantro, torn

¼ cup Pickled Anaheim, Sport Peppers or Pepperoncini, sliced

¼ cup This Little Goat went to Southeast Asia Sauce

Boil potatoes in salted water until fork tender. Allow to cool and then break into medium sized chunks. 

Heat a sauté pan over medium heat with butter. Lay potatoes in an even layer across pan and allow to brown for 3-5 minutes before tossing and repeating this step. 

Drizzle with Southeast Asia and toss to coat. Cook for 3 minutes, add sliced pickled peppers and toss again. Plate and garnish with cilantro. 

Indian Spiced Stout Cake

Indian Spiced Stout Cake



1 c. Dark Stout Beer

1 c. Unsalted Butter (2 sticks)

¾ c. Unsweetened Cocoa Powder

2 c. All Purpose Flour

2 c. Sugar

½ tbl. Baking Soda

1 tsp. This Little Goat went to India

1 1/2  tsp. Kosher Salt

2 ea large eggs

2/3 c. Sour Cream

  1. Preheat oven to 350 degrees. Prepare 2 6” round cake pans by buttering and lining with parchment.
  2. In a sauce pot, combine the stout and butter. Cook over medium heat until the butter melts. Whisk in cocoa powder until smooth. Remove from stove.
  3. Meanwhile, in a large bowl, combing the flour, sugar, baking soda, India spice, and salt. Whisk to combine.
  4. In a separate bowl, combine the eggs and sour cream. Whisk until completely smooth.
  5. Add the chocolate mixture to the egg mixture whisking to combine. When fully mixed, add the flour and stir until fully incorporated. 
  6. Divide batter equally among cake pans. Bake until tester comes our clean, about 30 – 40 minutes. 
  7. Transfer cakes to cooling rack.
  8. To assemble cake, take one cake round and cover top with a good amount of frosting, about ¾ cup. Top with the other round and lightly crumb coat the entire cake with a small amount of frosting, just enough to keep the crumbs at bay when you decorate. Refrigerate 20 minutes. Remove from cooler and frost as desired.


Cream Cheese Frosting

8 oz Cream Cheese

8 oz Unsalted Butter, room temperature

1 c. Powdered Sugar

1 tsp Kosher Salt

1 tsp This Little Goat went to India 

  1. In a standing mixer, combine the cream cheese and butter. Beat until well combined on medium speed. 
  2. Add the powdered sugar on low speed, mixing until well incorporated.
  3. Add the salt and India Spice and beat on high for about 30 seconds until light and fluffy. 

Spicy Pimento Dip

Spicy Pimento Dip


Serves 10-12

1 lb cream cheese, softened
2 Tbsp This Little Goat went to Korea
2 lb finely shredded sharp cheddar, divided
3/4 c Mayo
11.5 oz can Pimientos, chopped

Paddle cream cheese and Korea sauce in stand mixer until completely smooth.

Reserve 1 cup cheddar and add remaining ingredients until fully incorporated. Scrape bowl sides at least twice.

Season to taste with salt and add more Korea Sauce, if more heat is desired.  Spread into the bottom of a small baking dish. 

Preheat broiler.  Top with reserved cheese and place under broiler until cheese is melted and crispy.

Serve immediately with your favorite chips or crackers.

Sweet Potato Cake

Sweet Potato Cake


For the Sweet Potato Puree:
2 sweet potatoes (target yield: 4 cups)

For the Frosting:
2 sticks unsalted butter, room temp
½ lb cream cheese, room temp
4½ cups confectioners’ sugar
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 tsp This Little Goat Went to India

For the Cake:
4 cups sweet potato puree (see left)
3 cups AP flour
3 tsp baking soda
2 1/2 tsp salt
1 1/2 tsp This Little Goat Went to India
1/3 cup unsalted butter, room temp
1 1/4 cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract


For the Sweet Potato Puree:
Preheat the oven to 350°F. Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin. Puree until very smooth.

For the Cake: Preheat the oven to 350°F if not already heated. In a medium bowl, combine the flour, baking soda, baking powder, salt, and India spice mix. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.

Transfer the batter to prepared cake pans and bake for 45 minutes, until a toothpick comes out clean. Cool cakes completely in pans on racks.

For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in sugar, scraping down bowl often. Beat in lemon juice, vanilla, and spice mix. Set aside.

Assembly: Cut around pan sides; turn out cakes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 2 hours.

Spiced Cheddar Apple Pie

Spiced Cheddar Apple Pie


For the Crust:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold
1 Tbsp cold water

For the Pie Dust:
½ cup AP flour
2 Tbsp sugar
1 tsp salt
½ cup shredded sharp cheddar 

For the Crumble Topping:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold

For the Pie Filling:
4 cups apples
1/3 cup brown sugar
3/4 cup granulated sugar
1 Tbsp cornstarch ½ tsp salt
½ Tbsp This Little Goat Went to India

For the Crust: In a stand mixer, mix all except water with paddle until butter is incorporated and still crumbly. Add water and bring together into one mass. Divide into 2 small dough balls. Roll flat between parchment paper, chill slightly, and form into 2 pie pans or freeze what you are not using.

For the Crumble Topping: In a stand mixer, mix all ingredients with paddle until butter is incorporated and still crumbly.

For the Pie Dust: In a bowl, mix all ingredients.

For the Pie Filling: In a bowl, mix all ingredients until well combined.

Pie Assembly and Baking (for one pie): Preheat oven to 325 degrees.

Fill one pie crust with 1/4 cup pie dust.

Divide pie filling in half. Layer over of pie dust-topped crust.

Top pie filling with 1 cup crumble topping.

Bake for 55 minutes.

Check occasionally. Continue baking until all of the filling is bubbling slowly and the crumble is golden brown.

Let cool completely before cutting.

Hong Kong Brined Turkey

Hong Kong Brined Turkey


Hong Kong Brined Turkey

For the Brine:
2 cups salt 2 cups sugar
3/4 cup This Little Goat Went to Hong Kong
2 ½ gallons water + more to cover the turkey

For the Turkey:
1 15 lb fresh turkey 1 bulb of fennel, chopped
2 Spanish onions, chopped
2 apples (Honeycrisp or Pink Lady), chopped
1 2-inch piece ginger, peeled and chopped
1 lb unsalted butter, softened
2 Tbsp This Little Goat Went to Hong Kong

For the Brine: Bring water to a boil in a large pot and add salt, sugar, and Hong Kong sauce. Let simmer until sugar and salt dissolve, about 4 minutes. Remove from heat and refrigerate until fully cooled. Brine cannot be warm before using or it will begin to cook the turkey.

For Brining the Turkey: Place turkey into brine bag. Cover with chilled brine. If needed, add more water to cover turkey. Tightly seal bag, refrigerate 12-24 hours. (Place sealed bag inside larger bag in case of leaks, if desired.)

For Cooking the Turkey: Preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and Hong Kong sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven.

As the turkey cooks, baste it with more compound butter every 30 minutes.

When the kitchen thermometer in the turkey reads 160 degrees, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests out of the oven. Let the turkey rest for 30 minutes before slicing and serving.

Sausage & Apple Stuffing

Sausage & Apple Stuffing


Sausage & Apple Stuffing

1 loaf white bread, unsliced
1 lb country pork sausage, loose
2 Fuji or Jonagold apples, sliced
1 medium yellow onion, julienned
2 cups cremini mushrooms, sliced
1/3 cup This Little Goat Went to Southeast Asia
3 eggs
2 cups beef stock

Cut white bread into large cubes. Allow to sit out and dry for at least 4 hours, but up to a day ahead.

Preheat oven to 350 degrees.

Sauté onions and mushrooms over medium heat. Once tender, add apples and cook for another 5 minutes. Add Southeast Asia sauce and toss to coat. Remove to a sheet tray to cool slightly.

Brown sausage and allow to cool slightly. Do not strain fat.

Toss bread cubes, sautéed vegetables, and browned sausage with beef stock and eggs.

Place in a casserole dish and bake for 30 minutes, until golden brown.