Tuesday, May 14, 2013

Sausage and Apple Stuffing



Remember that turkey breast that I blogged about yesterday?  In case you missed it, check it out here: Roasted Turkey Breast .  If I was just making turkey for my family, I probably would have thrown together a salad and cooked up a quick vegetable and called it a meal.  Since I was taking one of my turkey's to someone else, I put a little bit more time and effort into the side dishes that would accompany the roasted turkey breast.  One of the things that I made to serve with the turkey was a sausage and herb stuffing. 

Sausage and Herb Stuffing 
2008, Ina Garten, All Rights Reserved

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

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 saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened.
 
Add to the bread cubes.




In the same saute 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 and cranberries 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.


Ben really liked the stuffing.  My daughter didn't care for the apples but loved the sausage in it and my son rejected the stuffing all together.  I'm going to call this recipe a win - even though it got mixed reviews from my children.  Maybe it's just for grown up taste buds.

Ciao!

Sausage and Herb Stuffing 
2008, Ina Garten, All Rights Reserved

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

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 saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute 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 and cranberries 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.

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