More Great Recipes: Christmas | New Year's Eve/Day | Side Dish | Stuffing

Sausage Apple Turkey Stuffing

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Member since 2010

Serves 20 | Prep Time 45 | Cook Time 60


1 1/2 lbs. of sausage meat (I used a combination of hot Italian 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

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, thyme 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, eggs, cranberries, stock and salt & pepper

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 drizzled with the butter and then covered with foil before refrigerating to reheat in time to serve with the turkey.)

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