Thursday, November 17, 2011

Sausage, Apple and Cranberry Stuffing

What Thanksgiving meal can happen with stuffing?  I never liked stuffing growing up, not sure why, I mean it is bread and spices and it is so good.  Thank God my taste buds grew up! 
This stuffing is fantastic.  It is some my grandmother's recipe and a bit my own.  A wonderful addition to any holiday meal.


  • 1/2 lb. breakfast sausage
  • 1/2 lb. regular sausage (hot)
  • 1 pkg. onion soup mix
  • 3 stalks celery, finely diced
  • 1 onion, finely diced
  • 2 TBSP butter
  • 2 granny smith apples, peeled and diced 
  • 3-4 TBSP white wine
  • 1/2 cup dried cranberries
  • 1/4 cup. fresh parsley, chopped
  • 2 tsp poultry seasoning
  • 4 c. stuffing (cubed or crushed, your preference)
  • 4 cups cornbread stuffing or crumbled cornbread
  • 1 egg beaten
  • 3-4 cups chicken broth

Cook sausage into crumbles.  When fully cooked, place sausage in dish and set aside.  In the same skillet add onion, and celery and  butter.  Cook for 3-4 minutes over medium high heat and add the apples.  Reduce heat to medium and cook, stirring as needed for another 5-7 minutes.  Add white wine and cook another 2-3 minutes. 
In a large bowl, mix stuffing, cornbread stuffing, poultry seasoning, onion soup mix, parsley and cranberries.  Add sausage, beaten egg, onion mixture and about 2 cups of broth.  Stir, and add little bits of broth until all of the bread is moist.  Place into greased 9x13.  Cover and bake 20 minutes.  If you prefer crispy top, uncover and bake additional 25-30 minutes, or leave covered for softer stuffing.  Increase cooking time for  full oven.

No comments:

Post a Comment