At your first glance over this stuffing recipe, you might find yourself with at least one raised eyebrow. I know I did the first time I heard what was in this dish during one of our family gatherings. But, to my surprise, I absolutely loved it! As a matter of fact, everyone loved it!
To be honest, I just wasn’t used to having fruit as an ingredient in a main course, so I had no idea how tasty it was! Of course, my taste buds have certainly grown & expanded in the last few years, and I now enjoy all sorts of fruit, meat, and salad combinations!
This recipe is not exactly like the first one that I tasted, as I’ve added a few more “goodies” here & there.
Feel free to add, take away, or change amounts of any of the ingredients as well. My mother tells me that I am a lot like my great-grandmother Pearl, who never really used recipes or measuring utensils, but rather added different ingredients until it looked & felt right! So, with that being said, I hope you enjoy this special recipe!
Savory Sausage Stuffing Surprise
12 Cups bread cubes
8-16 ounces ground pork sausage (I use Jimmy Dean Maple sausage)
1 1/2 Cups chopped onion
1 1/2 Cups diced celery (save inner leaves, dice & add as well)
2 larger cans of chopped mushrooms
1 1/2 Cups chopped granny smith apples
1/2 Cup coarsely chopped walnuts
1 Cup dried cranberries
4 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth (more if needed)
1 cup butter
You could buy pre-made bread cubes, or make your own with a loaf of your favorite type of bread. To make your own, simply break the bread into small bits (1-2 inches), spread on large cookie sheet, place in 250 degree oven for about 10 minutes – just to dry them out. Then remove bread & set it aside.
Brown the sausage in a large skillet, being sure to break it up into smaller pieces while cooking. Using a slotted spoon, drain the drippings from the sausage before you place it into a large bowl. Add the butter, onions, celery & celery leaves, mushrooms, and all seasonings to the pan & cook until tender. Add chicken broth and simmer for approx 5-10 minutes.
In the large bowl, add the walnuts, cranberries, and apples to the cooked sausage and mix well. Then, stir in the bread cubes and mix until well blended. Lastly, pour contents from the skillet into the bowl & mix until all the ingredients are coated & moist. You can add more chicken broth if the mix is to dry.
Place stuffing in a buttered baking dish, sprinkle with poultry seasoning, and bake until thoroughly heated and golden brown.
I know that you will enjoy this wonderful new twist to your traditional holiday dinner as much as we do!