I know many people who, oddly, don't care for stuffing that much. I say, what kind of stuffing have you had? I imagine it must be some horrible rendition in some horrid school cafeteria. Or perhaps your great-aunt made it with something you didn't like in it-raisins, oysters, celery, onion, etc. Which are not bad things, but if you don't like them or the way they are cooked it can ruin your stuffing experience.
I make this early in the day on Thanksgiving, and I put it all in a pan, cover with foil, and reheat while the Turkey is resting. I know I have mentioned Thanksgiving a lot, but I think its time we serve stuffing all throughout the year, instead of making it wait until Thanksgiving to make its appearance on our table. Let us have a stuffing revival!
1 lb sage sausage (homemade or purchased)
2 boxes stuffing mix, any brand
4 cups water
1 Tablespoon plus 1 teaspoon chicken bouillon,
4 cups homemade chicken broth
2 small apples (crisp, sweet apples like gala, pink lady, fuji or jazz are best)
1/3 cup dried cranberries
Brown sausage in a large pot over medium-high heat.. Add apples and cook, stirring for about 1 minute. Add stuffing mix, dried cranberries, water and bouillon (or homemade chicken stock), and turn off heat. After thoroughly combined, transfer to a 9x13 glass baking dish. You can cover and reheat at 350 for about 25 minutes.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home