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

Ingredients

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 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.)


Pairs Well With


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.

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