Stuffing with Hot Sausage and Cranberries

Ingredients

1-LB Hot Bulk Sausage

1-14 oz. Brownberry Sage & Onion Cubed Stuffing Mix

1-Large Granny Smith Apple, cored and diced

1-Medium Onion, diced

2-Stalks Celery, diced

½ -Bag Fresh Cranberries (buy 2; freeze 1)

1-tsp. dried Sage or 4 Sprigs Fresh Sage, chopped

½-cup White Wine (use a wine you love to drink)

3 to 4-Cups Chicken Stock

Directions

Preheat the oven to 325 degrees F.

Brown hot bulk pork sausage. Drain fat if needed. Place in a large mixing bowl. Add Brownberry Stuffing, apple, onion, celery, cranberries and sage. Mix ingredients. Add wine and 1 cup of chicken stock and mix. Let sit for a few minutes.  Add 1 cup of chicken stock and mix. Let sit for a few minutes. Check how the stock has been absorbed by the stuffing mix. Add chicken stock to the desired consistency of the stuffing mix..not too wet; not too dry.

Bake for 30 minutes; stirring occasionally. I like my stuffing mix with a little brown crust on the top.

Makes about 16 cups.

Note: Store the left over stuffing in a freezer bag to serve with “Leftover Turkey Soup” (recipe to follow after the holiday). Save your turkey carcass in a freezer bag also or ask your hostess for the carcass and watch their face and response. Trust me; it will be well worth the effort.

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