Sausage, Apple and Cranberry Stuffing

Friday, April 2, 2010

This has got to be the best stuffing ever! Everyone in my family absolutely loves this stuffing. I did make a few changes which consisted of omitting the dried cranberries (craisins). I would have preferred adding them, but since most of my family members do not like them, I had to leave them out. I also left out the cooked turkey liver. Liver has never appealed to me. Maybe it has something to do with my childhood days but I still do not like it. Yuck! I did have a hard time finding ground turkey sausage so I used Jimmy Dean pork sausage with sage. It seemed like a good substitute. Also, I didn't stuff the turkey but instead covered the stuffing with foil and baked it in the oven for about an hour at 350 degrees. This has got to be my favorite stuffing recipe.Give it a try!

Sausage, Apple and Cranberry Stuffing

1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage (I used Jimmy Dean pork sausage with sage)
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
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.

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