Sausage and Herb Stuffing

Along with baking my very first turkey, I also decided to make my very own stuffing from scratch. I am so glad I did. It was waaaayyyy better than any box stuffing I've ever had! I got this recipe from Food Network's Ina Garten and the only modification I made was not to add dried cranberries. My husband is not much of a fruit fan as it is and since it already had apples, I didn't want to push my luck and have him not even try it since it had colorful red cranberries. I don't think I'll ever be able to go back to box stuffing again.

Sausage and Herb Stuffing

Ingredients:
16 c. 1-inch bread cubes (1 ½ lb.) (I used French bread)
8 Tbsp. unsalted butter
2 c. diced yellow onion (2 onions)
1 c. diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored, and large-diced
2 Tbsp. chopped flat leaf parsley
1 Tbsp. salt
1 tsp. ground black pepper
¾ lb. sweet Italian sausage, casings removed
1 c. chicken stock


Directions:
Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

----------------------------------------
Nutrition Information
Serving Size: About 1 cup; Servings per recipe: Approx. 8
Calories: 429; Total Fat: 15.5g; Sat. Fat: 4.8g; Cholest.: 16.9mg;
Sodium: 1782.8mg; Carb.: 55.8; Fiber: 4.1g; Sugars: 10.5g; Protein: 14.4g
----------------------------------------

Comments

Post a Comment

Popular posts from this blog

Crockpot Kalua Pig

Image
Kalua (not to be confused with kahlua liqueur) pig is probably one of the most delicious methods of eating pork. Mainly because its flavor is a more pure pork flavor and not masked by barbecue sauces and other flavors commonly used elsewhere. Traditional kalua pig is cooked in an underground oven called an imu . The pit is mostly lined with wood, rocks and banana leaves, the pig rubbed with salt and wrapped in additional vegetation, and covered by sand or dirt and left to cook for 7 hours (or overnight). The pork obtains a smoky flavor and it is extremely tender. Because of this long, difficult process of cooking traditional kalua pig, and the lack of two strong, handsome Hawaiian men (pictured below) to do the heavy lifting of an entire pig, other methods have been created to mimic the flavor of kalua pig. One of those methods is using a crockpot. All you need (in addition to a large crockpot) is: 4 lb. pork butt roast 1 Tbsp. Hawaiian sea salt (or 1 ½ Tbsp. other sea salt) 1 Tbsp. li
Read more

Apple Cream Pennies

Image
Apple Cream Pennies Recipe Source: Mrs. Fields Cookie Book, 1992 Ingredients: Cookies: 2 ½ c. all-purpose flour ½ tsp. baking soda ¼ tsp. salt 1 c. dark brown sugar ½ c. white sugar 1 c. salted butter (I used margarine) 2 eggs 2 tsp. vanilla extract Filling: 8 oz. cream cheese, softened ¼ c. white sugar ¼ c. apple butter Directions: In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk and set aside. Blend sugars in a large bowl with an electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble sized balls. Place balls on an ungreased cookie sheet, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface. To prepare filling, blend cream cheese and sugar in a medium bowl with an electric mixer until fluffy. Add apple butter and beat until smooth and thor
Read more

Blueberry Cream Cheese Dessert

Image
I absolutely love layered desserts. they're fun to make and fun to eat. A few weeks ago, my dad mentioned to me that he wanted something blueberry for his birthday dessert. While we were still on the phone, I began searching for something blueberry that my mom could make for his 60th birthday (60 seems to be the magic number this month... my dad turned 60 on Oct. 8th and my father-in-law turned 60 on Oct. 16th). Unfortunately, my parents live thousands of miles away so I knew I would not be able to make the dessert myself. Anyway, I came across this layered blueberry dessert and my pregnant body said I just HAD to have it. This past weekend, my church had a Pig Pickin' (it's a Southern thing...) but luckily it went by another name this year: Fall Festival. I like that name better because it sounds less carnivorous. Someone else cooked the gigantic pig and everyone else brought a side dish or a dessert, so I took this as my perfect opportunity to satisfy my pregnancy cravin
Read more