Thursday, November 18, 2010

Apple, Sausage and Cranberry Stuffing

Apple, Sausage and Cranberry Stuffing
Enough to stuff a 10 lb bird

5 1/2 cups cubed white and whole wheat bread (Add rye for a bit of extra flavor!)
1 pound ground turkey or pork sausage (if you use pork, drain off the fat)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 apple, cored and chopped - Golden Delicious work best
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped (Optional)
3/4 cup turkey or chicken stock
4 tablespoons unsalted butter, melted (unsalted is best as the sausage and stock are fairly salty already)

Preheat oven to 350 degree F . Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes until evenly toasted. Transfer toasted bread cubes to a large bowl.

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

Combine sausage mixture and the bread in bowl. Mix in the chopped apples, dried cranberries, parsley, and liver. Pour the turkey stock and melted butter over the top, and mix lightly. Spoon into turkey’s chest cavity loosely.

Or you can place into a large casserole dish and bake covered for 30 minutes. Be sure if you do this method that you add an additional 1 cup of turkey or chicken stock so it does not dry out.

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