 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
To save some time you can toast the bread cubes will in advance and freeze them until ready to use in the dish - turkey sausage or Italian sausages can be used for this, also adjust the sage amount to suit taste - a 1-pound day-old loaf of French or Italian bread will work great for this recipe. Ingredients:
9 cups toasted bread cubes (from white bread, crusts removed) |
3 tablespoons butter |
1 lb turkey sausage, casings removed (mild or spicy) or 1 lb italian sausage (mild or spicy) |
1/2 teaspoon cayenne pepper (to taste) (optional) |
2 medium onions, finely chopped |
3 celery ribs, finely diced |
2 tablespoons fresh minced garlic (or to taste) |
1 (10 ounce) can sliced mushrooms (very well drained, or use fresh sauteed mushrooms) |
2 medium granny smith apples (peeled, cored and chopped into about 1/2-inch pieces) |
1 1/2 cups coarsley chopped pecans, toasted (or use toasted walnuts) |
1 1/2 cups dried cranberries (can use more to taste) |
1 teaspoon dried sage (or to taste, or use 1 tablespoon fresh chopped) |
black pepper |
1 1/2-2 1/2 cups low sodium chicken broth or 1 1/2-2 1/2 cups turkey broth |
grated parmesan cheese (optional) |
Directions:
1. Butter a 4-quart casserole dish.
2. In a large skillet melt butter; add in the sausage meat with onions, celery, garlic and cayenne pepper (if using); cook breaking up the meat with a spoon until the meat is no longer pink and the vegetables are tender (about 7-10 minutes).
3. Add in apples and mushrooms and cook 2 minutes.
4. Transfer the mixture to a large bowl.
5. Stir in the the nuts, toasted bread cubes and dried cranberries; toss to mix well with wooden spoon.
6. Season with sage, lots black pepper and salt (I use seasoned salt but white salt will do).
7. Transfer the mixture to a buttered casserole dish and drizzle with chicken or turkey broth (using about 1-1/2 cups for a drier stuffing, or use up to 2 cups for a moister stuffing).
8. Sprinkle grated Parmesan cheese on top.
9. Bake covered in foil in a 350 degree F oven (second-lowest rack) for 30 minutes; uncover and bake until bread is golden brown and the stuffing is heated through, about 20-25 minutes more.
|
|