Sunday, December 9, 2007

Awesome Sausage, Apple & Cranberry Stuffing

This recipe was ranked pretty high on allrecipes so I decided to try it. I must preface this by saying I do not like stuffing and did not try it, but Ryan had it and he said it was really good and our friends seemed to like it as well. Next time I think I will try it because I tried Mom MaryAnn's at regular Thanksgiving and I think I like stuffing now.

Awesome Sausage, Apple & Cranberry Stuffing

1 1/2 cups cubed whole wheat bread (Used sourdough)
3 3/4 cups cubed white bread (Used sourdough)
1 pound ground turkey sausage (Used 1/2 Jimmy Dean Sage Sausage & 1/2 Jimmy Dean Hot sausage)
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage (Used fresh & doubled amount)
1 1/2 teaspoons dried rosemary (Used fresh & doubled amount)
1/2 teaspoon dried thyme (Used fresh & doubled amount)
1 Golden Delicious apple, cored and chopped (Used green Granny Smith)
3/4 cup dried cranberries
1/3 cup minced fresh parsley (Used fresh & doubled amount)
1 cooked turkey liver, finely chopped (Omitted for obvious reasons)
3/4 cup turkey stock (Used low sodium chicken broth)
4 tablespoons unsalted butter, melted

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. I didn't stuff the stuffing in the turkey. I baked in a 13x9 dish for 30-35 minutes and then stirred it half way through cooking to make sure it cooked evenly. I must warn you this is a dry stuffing so if you like your stuffing on the moist side, you will need to add a lot more stock/broth. About 3 times as much.

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