This stuffing will please everyone at your Thanksgiving table with flavors that are: a little tart, a little sweet, and a little earthy. Vegetarian? Simply omit the sausage all together and sauté the vegetables and apples as directed in a little vegetable oil.
This recipe is also great choice of you’re planning to stuff your turkey. Though there are food safety issues to consider when cooking stuffing inside the turkey—even we at Garden Candy find ourselves divided on this issue. If you are going to stuff the utterird, be sure to follow proper food handling techniques for both preparing the stuffing and for roasting the turkey.
- 1 pound bulk pork sausage
- 4 tablespoons butter
- 2 yellow onions, chopped
- 2 Granny Smith apples, cored and chopped
- 2 stalks celery, chopped
- 1 cup dried cranberries
- 2 tablespoons chopped fresh sage leaves
- 6 cups boxed bread cubes (croutons)
- 1/3 cup chopped fresh parsley leaves
- 1-1/2 cups vegetable stock
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- Preheat the oven to 350° F.
- Using a large heavy skillet over medium-high heat sauté sausage for about five minutes. Use a wooden spoon to break the meat into smaller pieces as it cooks.
- Add onion and celery, continue cooking until onion is soft and sausage is beginning to brown, about five minutes.
- Stir in apples and continue cooking about 3 more minutes.
- Remove from heat and drain.
- Put vegetable stock and butter into a separate large pot and heat to boiling then remove from heat.
- Mix in stuffing croutons and stir until moistened.
- Add salt and pepper.
- Add pork mixture, cranberries, sage and parlsey. Combine well.
- Transfer to 9”x13’” casserole. (Stuffing can be made to this point up to 2 days before Thanksgiving, kept refrigerated.)
- Bake uncovered for 20-30 minutes until heated through and the top is crusty.
Note: If stuffing a turkey, the stuffing should be cold before being placed in the bird.
Co-Author of Garden Candy Basics