Sausage and Apple Stuffing, with Cranberries
I am starting to think about Thanksgiving....
This is my favorite stuffing for Turkey. It was inspired by an impromptu Sunday Dinner when we were making use of whatever we had on hand. That included a heritage Turkey from Barnum and Buckley and Sausage and Apples from Outlook Farm.
- 12 cups croutons
- 1 pound sweet Italian sausage
- 6 cups chopped leeks
- 2 cups chopped celery
- 2 tart apples - chopped
- 1 cup dried cranberries
- 1 tbsp Turkey Trimmings Blend
- 1 1/3 cups chicken stock
Saute sausage (casings removed) in a large skillet over medium heat, crumbling coarsely, for about 10 min. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter. Add the leeks or onions, apples, and celery. Saute; until softened, about 10 min. Add the Turkey Trimmings Blend, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Moisten with the chicken stock. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 f for about 45 min. Uncover and bake for another 15 min to brown top.
What you've shared:
Linda West Eckhardt • i wrote this down. sounds delicious. of course I'd sub 1/2 biscuit 1/2 southern cornbread for the croutons. yes!
More Turkey Trimmings
Photo Credit: My Recipes
This sounds fabulous. Leeks are something I never considered in a stuffing before.
I personally prefer to make slow cooker stuffing. I make turkey stock from necks about two days before and use it for the liquid in the stuffing. I feed a lot of people on Thanksgiving and the cavity of the turkey just does not hold enough stuffing.
Posted by: Margaret Studer | 13 November 2011 at 03:30 AM
Thank you Margaret. I would love to get your slow cooker stuffing recipe.
Posted by: Julie Cecchini | 13 November 2011 at 10:46 AM