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Cranberry Sausage Stuffing

favorites, stuffing, thanksgiving, xmas

12 cups day old white bread; cubed
2 cups fresh cranberries; chopped
1/2 cup sugar; up to 3/4 cup, to taste
1 1/2 cups celery; diced
1/2 cup onion; chopped
1/2 cup fresh parsley; chopped
1 stick butter or margarine; melted
1 cup chicken broth; or as needed
salt and pepper; to taste
1 teaspoon dried sage
1 teaspoon rosemary
1 teaspoon thyme
1 pound chopped hamburger; uncooked

Note: May sub uncooked sausage meat (cooked if fatty) or chopped,
uncooked chicken liver for the hamburger, if desired.

A family favorite stuffing. We enjoy the taste combination of the
cranberries with the meat and seasonings. Once you know this stuffing
one can adjust many of the ingredients to suit your taste.

In a large bowl combine everything except the chicken broth. Add
enough broth so the stuffing is moist but not soggy. Use the stuffing
to place in the cavity of a turkey (enough to stuff a large turkey 15
lbs or more.) Bake any extra stuffing which does not fit the turkey
separately in a casserole dish at 350F or until well heated and
sausage meat is cooked.

Tracy's Note: Wow! This is -=WONDERFUL=- I'm going to make this every
year. The taste is fabulous and it's really pretty - white bread
chunks with little red and green flecks - very festive. This is what I
did differently from the above and additional notes: I sliced and
cubed a longish (24") baguette that had been hanging out in my kitchen
in a plastic bag for about 5 days (so it was on the stale side).
Cranberries were chopped fairly small in the food processor. I used
1/2 cup sugar. I used mild sausage, with which I sauteed the celery
and onions until they were tender. Used about 2 tsp fresh rosemary and
1 tsp each dried sage and thyme, and was fairly generous with the salt
and black pepper, 1 tsp each maybe? I put everything in a big ziploc
(doing this the night before) except the broth and the melted butter.
I was going to add those right before cooking; but ended up adding the
butter only because the juice from the veggies and sausage seemed to
have moistened it enough without extra broth. (I am not a fan of soggy
dressing.) This was cooked separately from the turkey and not used to
actually stuff anything, except our faces. While everything was very
good, we all agreed that this dish was the biggest hit of the night.


Contributor: rec.food.recipes, rosskat, New York, USA


** Exported from Now You're Cooking! v5.63 **

Thanks for the recipe... I'm not a meat adder to stuffing,
so I'll eliminate that - but the rest sounds really good!

`````````````````````````````

On Tue, 02 Dec 2003 08:45:01 -0600, ravinwulf
> wrote:

> @@@@@ Now You're Cooking! Export Format
>
> Cranberry Sausage Stuffing
>
> favorites, stuffing, thanksgiving, xmas
>
> 12 cups day old white bread; cubed
> 2 cups fresh cranberries; chopped
> 1/2 cup sugar; up to 3/4 cup, to taste
> 1 1/2 cups celery; diced
> 1/2 cup onion; chopped
> 1/2 cup fresh parsley; chopped
> 1 stick butter or margarine; melted
> 1 cup chicken broth; or as needed
> salt and pepper; to taste
> 1 teaspoon dried sage
> 1 teaspoon rosemary
> 1 teaspoon thyme
> 1 pound chopped hamburger; uncooked
>
> Note: May sub uncooked sausage meat (cooked if fatty) or chopped,
> uncooked chicken liver for the hamburger, if desired.
>
> A family favorite stuffing. We enjoy the taste combination of the
> cranberries with the meat and seasonings. Once you know this stuffing
> one can adjust many of the ingredients to suit your taste.
>
> In a large bowl combine everything except the chicken broth. Add
> enough broth so the stuffing is moist but not soggy. Use the stuffing
> to place in the cavity of a turkey (enough to stuff a large turkey 15
> lbs or more.) Bake any extra stuffing which does not fit the turkey
> separately in a casserole dish at 350F or until well heated and
> sausage meat is cooked.
>
> Tracy's Note: Wow! This is -=WONDERFUL=- I'm going to make this every
> year. The taste is fabulous and it's really pretty - white bread
> chunks with little red and green flecks - very festive. This is what I
> did differently from the above and additional notes: I sliced and
> cubed a longish (24") baguette that had been hanging out in my kitchen
> in a plastic bag for about 5 days (so it was on the stale side).
> Cranberries were chopped fairly small in the food processor. I used
> 1/2 cup sugar. I used mild sausage, with which I sauteed the celery
> and onions until they were tender. Used about 2 tsp fresh rosemary and
> 1 tsp each dried sage and thyme, and was fairly generous with the salt
> and black pepper, 1 tsp each maybe? I put everything in a big ziploc
> (doing this the night before) except the broth and the melted butter.
> I was going to add those right before cooking; but ended up adding the
> butter only because the juice from the veggies and sausage seemed to
> have moistened it enough without extra broth. (I am not a fan of soggy
> dressing.) This was cooked separately from the turkey and not used to
> actually stuff anything, except our faces. While everything was very
> good, we all agreed that this dish was the biggest hit of the night.
>
>
> Contributor: rec.food.recipes, rosskat, New York, USA
>
>
> ** Exported from Now You're Cooking! v5.63 **
>

--
Yeah.
I contributed this recipe and made it "again" with a combination of fresh
ground sweet and hot turkey sausage.

It has been the number 2 favorite stuffing with my Dad's liver stuffing as
first place.

The only difference was that the liver stuffing had lots of sautéed chicken
liver , mushrooms and onions and no cranberries!

regards
Joan Ross
Joan, Larry and Cosmo the Cutie Dog
Visit our Culinary HomePage at:
http://www.pipeline.com/~rosskat/



"sf" > wrote in message
...
>
> Thanks for the recipe... I'm not a meat adder to stuffing,
> so I'll eliminate that - but the rest sounds really good!
>
> `````````````````````````````
>
> On Tue, 02 Dec 2003 08:45:01 -0600, ravinwulf
> > wrote:
>
> > @@@@@ Now You're Cooking! Export Format
> >
> > Cranberry Sausage Stuffing
> >
> > favorites, stuffing, thanksgiving, xmas
> >
> > 12 cups day old white bread; cubed
> > 2 cups fresh cranberries; chopped
> > 1/2 cup sugar; up to 3/4 cup, to taste
> > 1 1/2 cups celery; diced
> > 1/2 cup onion; chopped
> > 1/2 cup fresh parsley; chopped
> > 1 stick butter or margarine; melted
> > 1 cup chicken broth; or as needed
> > salt and pepper; to taste
> > 1 teaspoon dried sage
> > 1 teaspoon rosemary
> > 1 teaspoon thyme
> > 1 pound chopped hamburger; uncooked
> >
> > Note: May sub uncooked sausage meat (cooked if fatty) or chopped,
> > uncooked chicken liver for the hamburger, if desired.
> >
> > A family favorite stuffing. We enjoy the taste combination of the
> > cranberries with the meat and seasonings. Once you know this stuffing
> > one can adjust many of the ingredients to suit your taste.
> >
> > In a large bowl combine everything except the chicken broth. Add
> > enough broth so the stuffing is moist but not soggy. Use the stuffing
> > to place in the cavity of a turkey (enough to stuff a large turkey 15
> > lbs or more.) Bake any extra stuffing which does not fit the turkey
> > separately in a casserole dish at 350F or until well heated and
> > sausage meat is cooked.
> >
> > Tracy's Note: Wow! This is -=WONDERFUL=- I'm going to make this every
> > year. The taste is fabulous and it's really pretty - white bread
> > chunks with little red and green flecks - very festive. This is what I
> > did differently from the above and additional notes: I sliced and
> > cubed a longish (24") baguette that had been hanging out in my kitchen
> > in a plastic bag for about 5 days (so it was on the stale side).
> > Cranberries were chopped fairly small in the food processor. I used
> > 1/2 cup sugar. I used mild sausage, with which I sauteed the celery
> > and onions until they were tender. Used about 2 tsp fresh rosemary and
> > 1 tsp each dried sage and thyme, and was fairly generous with the salt
> > and black pepper, 1 tsp each maybe? I put everything in a big ziploc
> > (doing this the night before) except the broth and the melted butter.
> > I was going to add those right before cooking; but ended up adding the
> > butter only because the juice from the veggies and sausage seemed to
> > have moistened it enough without extra broth. (I am not a fan of soggy
> > dressing.) This was cooked separately from the turkey and not used to
> > actually stuff anything, except our faces. While everything was very
> > good, we all agreed that this dish was the biggest hit of the night.
> >
> >
> > Contributor: rec.food.recipes, rosskat, New York, USA
> >
> >
> > ** Exported from Now You're Cooking! v5.63 **
> >
>
>
>