Post by Carissa on Jan 3, 2010 19:24:28 GMT -5
~ Sausage-Cranberry Stuffing ~
* This was posted in a magazine called Wondertime. I've made it twice and it's my favorite stuffing recipe. It makes a ton.
Ingredients
2 cups dried cranberries
3/4 cup cider, divided
1 cup unsalted butter, divided
2 yellow onions, chopped
1 1/2 lbs Pepperidge Farm Herb Seasoned Stuffing crumbs (not cubes)
1 lb sweet Italian sausage, casings removed
12 oz. bulk pork breakfast sausage
2 apples, peeled, cored, and diced
3 tbsp. fresh thyme leaves, chopped
Soak the cranberries in 1/2 cup of cider for 2 hours, stirring occassionally. In a large skillet over high heat, melt 1 stick of butter. Add onions and cook about 12 to 15 minutes. Put onions and stuffing crumbs into an extra large bowl; stir until well combined.
Cook all of the sausage in a skillet, stirring frequently and crumbling the meat with a spoon, until it is well browned and no longer pink. Add sausage to the stuffing bowl and stir everything together. Add apples, cranberries with their liquid, and thyme. Mix thoroughly. In a small saucepan, melt the remaining stick of butter. Add 3 cups water and the remaining 1/4 cup cider, and stir. Pour this liquid into the stuffing mixture and combine thoroughly.
Bake the stuffing at 350, in a covered 10X15 pan, for 40 minutes. If you like your stuffing browned, cook it uncovered.
* This was posted in a magazine called Wondertime. I've made it twice and it's my favorite stuffing recipe. It makes a ton.
Ingredients
2 cups dried cranberries
3/4 cup cider, divided
1 cup unsalted butter, divided
2 yellow onions, chopped
1 1/2 lbs Pepperidge Farm Herb Seasoned Stuffing crumbs (not cubes)
1 lb sweet Italian sausage, casings removed
12 oz. bulk pork breakfast sausage
2 apples, peeled, cored, and diced
3 tbsp. fresh thyme leaves, chopped
Soak the cranberries in 1/2 cup of cider for 2 hours, stirring occassionally. In a large skillet over high heat, melt 1 stick of butter. Add onions and cook about 12 to 15 minutes. Put onions and stuffing crumbs into an extra large bowl; stir until well combined.
Cook all of the sausage in a skillet, stirring frequently and crumbling the meat with a spoon, until it is well browned and no longer pink. Add sausage to the stuffing bowl and stir everything together. Add apples, cranberries with their liquid, and thyme. Mix thoroughly. In a small saucepan, melt the remaining stick of butter. Add 3 cups water and the remaining 1/4 cup cider, and stir. Pour this liquid into the stuffing mixture and combine thoroughly.
Bake the stuffing at 350, in a covered 10X15 pan, for 40 minutes. If you like your stuffing browned, cook it uncovered.