SAUSAGE APPLE TURKEY STUFFING

 

  • Cooking Time: 60
  • Servings: 20
  • Preparation Time: 45

Ingredients

  • 1 1/2 lbs. of sausage meat (I used a combination of Italian turkey sausage and pork sausage)
  • 6 tbsp. of butter
  • 3 cups of onions, chopped
  • 2 cups of celery (I used the leaves as well as some fennel I had)
  • 3 apples, peeled, cored and chopped
  • 2 tbsp. of Italian or broad leaf parsley
  • 8 cups of gluten free bread, dried out and cut into crouton size
  • 2 cups of dried cranberries
  • 3 apples, peeled, cored and chopped
  • 1 cup of chopped and toasted pecans
  • 1 tsp of salt (I always use Herbs de Province Fleur de Sel)
  • 1 tsp of fresh ground pepper
  • 1 tsp of cinnamon
  • 2 tbsp. of chopped fresh thyme
  • 2 cups of turkey or chicken stock
  • 2 eggs, beaten

Directions

  • Preheat the oven to 350 deg. F
  • Melt 2 tbsp. of the butter in a large skillet
  • Add the sausage and break up with a wooden spoon.
  • Cook until it loses its pink colour, but not before it dries out.
  • Add the sausage and pan drippings to the croutons in a large bowl
  • Melt the remaining butter in the skillet
  • Add the onions and celery/fennel
  • Saute until soft, about 5 mins.
  • Add the apples, parsley and cinnamon and sauté for another 3 minutes
  • Pour the mixture over the bread and sausage mixture and toss until evenly moistened
  • Mix in the pecans and eggs
  • Loosely pack the dressing into a prepared baking dish (grease with butter before unless you are using a non-stick pan)
  • Bake uncovered until the top forms a crust, about 40 mins.
  • Drizzle about 2 tbsp. of turkey pan drippings or butter over the top
  • Cook until the top is crisp and golden, about 20 mins.
  • (Before this last step I decided to cover with foil and refrigerate as I was making this ahead of time. I will drizzled with the butter and then covered with foil before refrigerating to reheat in time to serve with the turkey.)

Notes

Wanted to make a gluten free stuffing to be served with Thanksgiving turkey dinner so I researched a few recipes on line and as usual took what I thought was the best amalgamation of them all.

Author Credit: Combination

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