Tuesday, November 3, 2009

Sausage Cranberry Stuffing

I love this stuffing recipe. I have been making this one for the last 3 years, and it's great every time. I think I originally got the recipe from Allrecipes.com. If you like a mushy type of dressing - this is not it. You can adjust the dryness by the amount of stock you add to it. The recipe as stated makes a full 9x13 pan. The last time I made this, I halved the recipe and it was enough for our family of seven (because a few of my pickies just picked at it and didn't eat very much!) :)

Sausage Cranberry Stuffing

1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread (you can also just use the full amount of dried bread cubes, any variety)
1 pound ground turkey sausage (I've also used the 'real' stuff, also good)
1 cup chopped onion
3/4 cup chopped celery
2 1/2 tsp. dried sage
1 1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
3/4 cup turkey stock (or broth from a can - use as much as you like to adjust the mush factor)
4 Tbsp. unsalted butter, melted

Preheat oven to 350. Toast bread cubes if using fresh bread in a single layer on a large baking sheet and toast for 5-7 minutes or until evenly toasted.

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 a few minutes to blend the flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock or broth and melted butter, and mix lightly. Transfer to a 9x13 pan. Bake for 20 minutes, stir. Bake 15-20 minutes more.

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