Monday, November 21, 2011

Sausage, Cranberry and Apple Sourdough Stuffing

Sausage, Cranberry and Apple Sourdough Stuffing recipe by Barefeet In The Kitchen

Sage sausage, dried cranberries, fresh herbs and tart apples create the best stuffing I have ever tasted. I steered clear of stuffing for as long as I can remember. It was the one thing on the Thanksgiving table that I avoided at all costs. A few years ago, I decided to try stuffing once again and I started looking around for something different.

I found the original recipe for this stuffing on allrecipes.com. Could 1,628 5 star reviews be wrong?! I doubt that very much. I've changed it according to our tastes, but however you make it, this is truly awesome stuffing.

Sausage, Cranberry and Apple Sourdough Stuffing
recipe adapted from allrecipes.com
(printable recipe)

6 cups sourdough bread, cut into 3/4"-1" cubes (I wasn't paying much attention this year and cut mine a bit larger than that - I prefer them slightly smaller)
1 pound ground sage sausage (If you can't find this, regular sausage is fine as well. However, the sage really is best in this recipe.)
1 cup chopped onion, or 1 small onion
3/4 cup thinly sliced celery, or 2 medium stalks
1 1/2 tablespoons fresh sage or 2 1/2 teaspoons dried sage
1 tablespoon fresh rosemary or 1 1/2 teaspoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 granny smith apple, cored and chopped small
3/4 cup dried cranberries
1/3 cup fresh parsley, minced
3/4 cup turkey stock (If you don't have turkey stock, you can substitute chicken stock.)
4 tablespoons butter, melted 

One or Two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet. Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover. Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is finally time to make the stuffing, but they will cook up perfectly soft and stay separate within the stuffing.

When ready to make the stuffing (either the day before or the day you want to bake it): In a large skillet, over medium heat, cook the onions and the sausage. Crumble the sausage as it cooks until it is browned. Add the celery, rosemary, sage and thyme; continue to cook and stir to combine for a couple minutes or until the mixture is fragrant.

Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries and parsley. Toss to combine. (If you are preparing this the day before, skip to the directions below.) Drizzle with the turkey stock and melted butter and mix gently. Pour the stuffing mixture into a 9x13 pan and cover with foil. Bake at 350 degrees for 30 minutes. Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.

* If you are preparing this in advance, reserve all the liquids in a separate container. Place the stuffing mixture in the refrigerator along with the separate liquids. Bring the stuffing mixture to room temperature, drizzle with the turkey stock and butter and then toss to combine. Place in a 9x13 dish and bake as directed above.
Sausage, Cranberry and Apple Sourdough Stuffing recipe by Barefeet In The Kitchen

20 comments:

  1. ooo Another great recipe for Thursday! When I was a kid my mom always put sausage in her stuffing. Perhaps I should give it a try this year.

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  2. this sounds fantastic - I was planning the Thanksgiving menu last night and wanted a sausage stuffing - had one for sausage and chestnuts but I wanted apple - and here we are! thanks so much - going to use yours - Happy THanksgiving!!
    Mary oxo

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  3. I don't eat sausage, but Hubs would love this one.

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  4. No lie...I actually had the worst stuffing of my life on Saturday. Completely flavorless. Yuck.

    I need something this delicious to make up for that bad memory!

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  5. My mom always made the Peppridge farm mix with instant chicken broth. I had my husband's grandfather's homemade recipe last year for Christmas and realized I could never eat my mother's again.

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  6. I'm getting inspired by this new breed of delicious fresh stuffings...I'm with Blonde Duck, I can never go back to good old Pepperidge Farm again.

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  7. I am going to have to NOT recommend this stuffing, sorry Mary.

    UNLESS you have more self control than I do. I ate it ALL, every drop. I had it for dinner, I couldn't control myself. Sausage, sourdough bread, apples and cranberries???? Seriously???? It was like a savory bread dessert!

    Thank you, I LOVED IT!!! Are you bringing more??? ; ) hehehe

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  8. Wow - that looks fantastic! Love the flavor combination.

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  9. Mary you are a cooking machine! This is a beautiful combination and I wish my family would let me make something other than cornbread dressing every, single, Thanksgiving! Really sounds great.

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  10. What a fabulous stuffing recipe! I can just imagine how well the flavors compliment each other. Great dish. x

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  11. The fruits in the stuffing recipe really set it apart. These days, though, I make a vegetarian based cornbread dressing--at the request of my veggie-only eaters. It is delicious, but I do miss sourdough bread/sausage versions.

    Happy Thanksgiving!

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  12. this looks delicious - love stuffings with apples but never had a sourdough stuffing, YUM!

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  13. Our friend Greg makes a great sausage stuffing, and brings it here every year for Thanksgiving. He hasn't mentioned it this year, so I hope he remembers and brings it!

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  14. Gosh this looks like the best stuffing I've ever seen! What a winner. Maybe I'll come to your house for Thanksgiving, stay the night and enjoy the wonderful hospitality. ;)

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  15. This looks great Mary! I think I want to come to your house for Thanksgiving dinner!!! YUM!!

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  16. This looks divine. I bet this is packed with flavor.

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  17. I tried posting a comment earlier...but I'm not sure if it worked. Thank you for sharing another inspired recipe with me. I hope you are having a great start to your week. Many blessings this Thanksgiving to you and yours!

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  18. Stuffing is one of the most subjective things in this world, but this one looks like a winner to me!

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  19. I like sausage based stuffings like this one, especially with Jimmy Dean sage sausage.

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