My 10 year-old said that she had never had stuffing before!
So I made this recipe with her. I baked this outside of the turkey instead of
cooking it inside of the turkey. I baked it at 350 degrees for 40 min covered
with foil, and then removed the foil and baked for another 15 min. I also used
1 ¾ cup of chicken stock when baking this so it would not dry. I read that the
stuffing is better with fresh herbs, but I didn’t have any so I used all dried
herbs.
Sausage,
Apple, and Cranberry Stuffing (~from allrecipes.com)
Ingredients
· 1 1/2 cups cubed whole wheat bread (Used total of 12 oz of stuffing breadcrumbs)
· 3 3/4 cups cubed white bread
· 1 pound ground turkey sausage (used 1 lb of maple pork sausage)
· 1 cup chopped onion
· 3/4 cup chopped celery (used 3 stalks of 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 (did not use)
· 1/3 cup minced fresh parsley (used dried parsley)
· 1 cooked turkey liver, finely chopped
(did not use)
· 3/4 cup turkey stock (used 1 ¾ cups since I baked this separately)
· 4 tablespoons unsalted butter, melted
(did not use)
Directions
1. 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.
2. 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.
3. Pour sausage mixture over bread in
bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with
turkey stock and melted butter, and mix lightly. Allow stuffing to cool
completely before loosely stuffing a turkey.
4. I baked it at 350 degrees for 40 min
covered with foil, and then uncovered for additional 15 minutes.
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