Thanksgiving is but a month away and by my calendar that makes it perfect timing for trying out new recipes to wow the crowd on the special day. To that end, we'll be introducing and/or re-introducing you to some of our favorties over the next few weeks.
It is darn near impossible to think of turkey without stuffing and this one adapted from Real Simple via myrecipes.com certainly lives up to its source. We've had it here before and it is so simple to make and so delicious, we had to have it again last night with some oven roasted chicken just to remind ourselves how incredible it really is.
A loaf of frozen garlic bread (I used Pepperidge Farms) is defrosted and cut into cubes and joined by sauteed sausage, beautiful Red Rome apples, and dried fruit - in our case cranberries and apricots. Moistened with chicken stock and seasoned with sage and nutmeg, it hits the oven for 40 minutes until the top's all golden and crunchy. It is amazing.
Incidentally, I cut Real Simple's recipe in half which filled a 3 quart casserole dish but if you're cooking for a crowd, be sure to make the whole thing. As well, I used hot Italian sausage rather than sweet last night, but I've also used good old Jimmy Dean's Sage flavored sausage in the past and it was fabulous. The stuffing would be wonderul filling a crown roast of pork too, or served along side pork tenderloin, so think outside the box a bit when you're whipping it up.
Apple Sausage Stuffing (adapted from Real Simple)
1/2 pound Sausage (I used hot, casings removed)
2 medium Rome apples, unpeeled, cored and diced
2 ounces dried apricots, snipped
2 ounces dried cranberries
1 teaspoon dried sage
1/4 teaspoon ground nutmeg
1 – 10 ounce package frozen Parmesan garlic bread (like Pepperidge Farms)
1/2 cup chicken stock
Thaw bread and cut into half inch cubes. Place in a large bowl and set aside. Cook sausage in a large skillet, crumbling as it cooks until it starts to brown. Add apples and cook stirring from time to time until apples are tender (about 5 minutes). Add dried fruit, sage and nutmeg. Toss with bread cubes and add chicken stock to moisten. Transfer to a lightly buttered casserole dish. Bake at 350 for 35 to 40 minutes or until top is golden brown. Serves 6.
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