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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I found this recipe when my husband was on an Atkins kick. I've tweeked it and adapted it (don't know if it still complies with Atkins and don't care.) But we Love it. Ingredients:
4 slices rye bread, 1/2 cubes |
4 slices whole wheat bread, 1/2 cubes |
1 - 12oz package of breakfast sausage |
1 - 10oz package of mushrooms, chopped (baby bellas hold up wonderfully) |
1 large onion, chopped |
2 rips of celery, chopped |
2 tbsp. butter |
2 granny smith apples, cored, seeded, diced (peeling optional) |
3 large cloves garlic, minced |
1 tsp. fresh thyme, minced |
1 tbsp. fresh sage, minced |
1 1/2 cups chicken broth |
1 tsp. salt (or to taste) |
1/4 tsp black pepper (or to taste) |
2 large eggs, beaten |
Directions:
1. Heat oven to 350 degree F. Bake bread on a large jelly roll pan 10-14 minutes, stirring once until deep golden. Cool and transfer to large bowl.
2. Cook sausage in skillet until deep brown and cooked through. Allow meat to be coursely crumbled. Lift meat from pan draining fat and keeping fat in skillet. Add meat and add to bread bowl.
3. Cook onion and celery in skillet for 10-12 minutes over medium high heat until onions are somewhat browned. Add to bowl.
4. Melt butter in skillet and toss in apples and shrooms and cook about 4 minutes till apples lightly carmelize.
5. Add garlic, cook 30 more seconds.
6. Add broth, thyme and sage, bring to boil. Pour mixture into bread mixture bowl. Stirring and tossing thoroughly.
7. Salt and pepper to taste, tossing more to combine.
8. Stir in eggs.
9. Reduce oven to 325 degree F.
10. You can stuff a turkey with this or transfer to large baking dish and bake it seperately (my preference).
11. Follow Turkey roasting instructions, or bake covered for an hour, then remove cover to brown top for about a 1/2 hour.
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