If you are looking for a different stuffing this year or would like to give your family/guests a choice, this is a good way to go. It is stuffing-like but very different from the usual bread or cornbread sausage variety.
Apple Nut Cranberry Stuffing
6 cups bread, cubed
½ cup chopped onion
½ cup butter, melted
1 teaspoon poultry seasoning
3/4 cup fresh or frozen cranberries, chopped
½ cup raisins
½ cup chopped walnuts or pecans
2 peeled apples, coarsely chopped
½ cup chopped celery
1 ½ tsp. salt
½ tsp. pepper
1 cup chicken or turkey broth
Cook the butter with the onions until onions are tender. Put all the ingredients in a large mixing bowl and thoroughly combine. Add enough of the broth to moisten the bread cubes. You might need a more than called. It’s hard to ruin stuffing!
Either stuff you turkey with this stuffing or place in a greased baking dish and bake until brown on top.
Use a sturdy, quality bread for the stuffing as the white sandwich bread tends to turn into slush. Sour dough works well or a crusty loaf or two from the day-old bakery counter. The bread should be a bit dry and stale so why spend money on fresh?
Showing posts with label stuffing. Show all posts
Showing posts with label stuffing. Show all posts
Friday, November 18, 2011
Sunday, November 6, 2011
A Different Kind of Stuffing . . .
When we have a lot of company for holiday meals, I have been know to make both bread stuffing and sausage corn bread stuffing so everyone has a choice . . . Or they can have both of them. Except for remembering to prepare the corn bread ahead of time, this is an easy recipe. It can also be used for a light luncheon dish with a side of salad.
Corn bread*
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
*You need a double recipe of corn bread for this so you can either buy two of boxed mixes most stores carry or make your own. Recipe to follow.
In a large frying pan, brown the pork sausage thoroughly. Add in the chopped onion, celery, butter, and poultry seasoning. Continue cooking until the vegetables start to soften a bit. Crumble the prepared corn bread in a large bowl. Add the sausage mixture as the chicken broth. You might need more than the one can so be prepared for that. You want the dressing moist but not soggy.
Place the corn bread mixture in a greased baking dish. Bake at 350 degrees for approximately 30 minutes or until the top is golden.
Corn Bread Recipe
2 ½ cups all-purpose flour
1 ½ cup corn meal
1/4 cup granulated sugar
4 teaspoons baking power
1 teaspoon salt
2 cup milk
½ cup vegetable oil (I like using olive oil)
2 large egg
Preheat oven to 375 degrees.
Combine all the ingredients in a large mixing bowl and stir to just combine. Spread out two 8x8-inch pans or one large one big enough to accommodate the mixture. Bake for approximately 20-30 minutes depending on size of pans used. Top should be golden brown. A toothpick inserted in the middle should come out clean. Cool and use for above recipe. This is a doubled version just for the stuffing recipe.
Corn bread*
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
*You need a double recipe of corn bread for this so you can either buy two of boxed mixes most stores carry or make your own. Recipe to follow.
In a large frying pan, brown the pork sausage thoroughly. Add in the chopped onion, celery, butter, and poultry seasoning. Continue cooking until the vegetables start to soften a bit. Crumble the prepared corn bread in a large bowl. Add the sausage mixture as the chicken broth. You might need more than the one can so be prepared for that. You want the dressing moist but not soggy.
Place the corn bread mixture in a greased baking dish. Bake at 350 degrees for approximately 30 minutes or until the top is golden.
Corn Bread Recipe
2 ½ cups all-purpose flour
1 ½ cup corn meal
1/4 cup granulated sugar
4 teaspoons baking power
1 teaspoon salt
2 cup milk
½ cup vegetable oil (I like using olive oil)
2 large egg
Preheat oven to 375 degrees.
Combine all the ingredients in a large mixing bowl and stir to just combine. Spread out two 8x8-inch pans or one large one big enough to accommodate the mixture. Bake for approximately 20-30 minutes depending on size of pans used. Top should be golden brown. A toothpick inserted in the middle should come out clean. Cool and use for above recipe. This is a doubled version just for the stuffing recipe.
Thursday, November 3, 2011
Sausage Bread Stuffing
Although we usually have the simple bread stuffing for Thanksgiving, it is fun to make this one to go with the leftovers. Also, this stuffing leftovers fry up nicely for a snack or side dish, too. Can you tell I’m looking forward to Thanksgiving and cooking up a big, family meal! We are having six people over for dinner and I enjoy cooking for a group.
Sausage Bread Stuffing
1 pound of your favorite sausage meat
1 large onion, diced
4 stalks celery, finely diced
4 cups cubed bread, toasted*
3 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups chicken broth
3/4 cup melted butter
Crumble and brown the sausage in a large frying pan. Add the onion and continue cooking until the onion is tender and starting to brown a bit. Add the diced celery and cook another three or four minutes. The celery should maintain some of it’s crunch.
To toast your bread cubes, spread them on a baking sheet and place in a preheated 350 degree oven until they start to brown and crisp up a bit. Cool and place in a large mixing bowl. Toss with the poultry seasoning, salt, pepper, garlic powder, and onion powder. Add the sausage/onion mixture and combine. Pour in the melted butter, mix, and then add the chicken broth. It should be moist but not dripping and soggy. Pour in the broth as needed.
Place in a large baking dish and bake for approximately 30 minutes or until golden on top and heated through. If it looks dry, you can always add a bit more broth.
*You get the best results from using a firm bread rather than the generic sandwich bread which will mush up a lot. I have often used half brown bread and half sour dough bread with good results.
Sausage Bread Stuffing
1 pound of your favorite sausage meat
1 large onion, diced
4 stalks celery, finely diced
4 cups cubed bread, toasted*
3 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups chicken broth
3/4 cup melted butter
Crumble and brown the sausage in a large frying pan. Add the onion and continue cooking until the onion is tender and starting to brown a bit. Add the diced celery and cook another three or four minutes. The celery should maintain some of it’s crunch.
To toast your bread cubes, spread them on a baking sheet and place in a preheated 350 degree oven until they start to brown and crisp up a bit. Cool and place in a large mixing bowl. Toss with the poultry seasoning, salt, pepper, garlic powder, and onion powder. Add the sausage/onion mixture and combine. Pour in the melted butter, mix, and then add the chicken broth. It should be moist but not dripping and soggy. Pour in the broth as needed.
Place in a large baking dish and bake for approximately 30 minutes or until golden on top and heated through. If it looks dry, you can always add a bit more broth.
*You get the best results from using a firm bread rather than the generic sandwich bread which will mush up a lot. I have often used half brown bread and half sour dough bread with good results.
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