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Kate Connally
 
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Default REC: Dried Cherry, Apple, and Sausage Stuffing

Below is the recipe that inspired me but I made little
use of the actual recipe just went about making my
usual stuffing. In case anyone wants this recipe, I'm
sure it is good but mine was totally different.

SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

1 1/2 cups cubed whole wheat bread
3 3/4 cups white bread cubes
16 ounces bulk sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium apple, peeled, cored, and diced
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter

Preheat oven to 350F. Bake the whole-wheat and white
bread cubes until evenly golden brown. Transfer toasted
bread cubes to a large bowl and let them cool. In a
large skillet, cook the sausage and chopped onions over
moderate heat, stirring and breaking up the lumps until
fully cooked. Add the chopped celery, sage, rosemary,
and thyme; cook for 2 minutes while stirring. Add the
sausage mixture to the bread with the chopped apples,
dried cranberries, parsley, and reserved liver. Toss
mixture well. Drizzle the stock and the melted butter
over the mixture; toss stuffing well. Allow stuffing
to cool completely. Serves 8.

So the above sounded good but when I told people I was
going to make this recipe this year I said it had dried
cherries by mistake. Since that actually sounded better
than dried cranberries I decided to make it that way.

I used 2 loaves of dice bread (Mancini's Italian bread -
a Pittsburgh specialty). I bought day-old about a week
ahead and then the day before I cut it up and dried it in
the oven at about 200F for an hour or so. The original
recipe calls for only about 6 cups total or bread cubes
which would not make enough stuffing for a 20 lb. turkey.

I stuck with the 1 lb. of sausage and I think that's
plenty of meat for a stuffing that is going with a
meat dish. I used about 1 1/2 cups of dried cherries
(about 1/3 lb.) and 3 large McIntosh apples. I added
various herbs - parsley, sage, rosemary, thyme, summer
savory, basil. I used stock made from the giblets and
neck to moisten the stuffing. Besides what I stuffed
into the turkey there was enough left for 2 casseroles
to be baked separately.

Dried Cherry, Apple, and Sausage Stuffing
2 loaves day-old bread, cubed and partly dried
in oven at 200F
1 lb. Bob Evans sage sausage
1/3 lb. dried cherries (about 1 1/2 cups)
2 McIntosh apples, diced
misc. herbs to taste (parsley, sage, rosemary, thyme,
basil, summer savory, etc.)
turkey stock made from giblets and neck (I also add
grated onion, garlic, parsley, salt, pepper, and
bay leaves when making stock)
salt and pepper to taste

Brown and crumble sausage. In very large pot or other
container put bread, sausage, apple, cherries, herbs,
salt and pepper. Moisten with turkey stock. Can take
as much as 1 qt. or more depending on how moist you like
your stuffing. I like mine pretty moist. Mix well and
stuff turkey cavities. Put remainder in butter casserole
dish or dishes as necessary. I put the casseroles in the
refrigerator until the turkey is done and then bake
them along with anything else that needs to be baked
after the turkey comes out. Bake at 350 for 1/2 hour to
45 minutes.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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