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A Stuffing to Give Thanks For

Nov 08, 2011 05:51PM ● By Anonymous
Yes, the stuffing. I don’t know what it is about Thanksgiving, but I always find myself with a plate that’s 80% full of stuffing. That is why, this year, I decided to try a very different recipe. One that takes a few more ingredients, but the outcome is something that will be recreated for holidays to come.

In actuality, it doesn’t take much more effort than any other stuffing recipe, unless of course, your stuffing recipe is Stove Top. The preparations and baking took about an hour total, not bad for a special holiday dish.

That being said, I did find it easier on myself to chop and prep all the ingredients before beginning the cooking process. I know most clever people probably do it that way, but I’m used to the cook-as-I-go method, which usually turns out to be more stressful.

After I prepped all my ingredients, it was smooth sailing. The best part was the grand finale, which of course was the tasting of the finished product.

This dish just screams Thanksgiving and the fall season to me. The stuffing was sweet and savory with a little kick from the turkey sausage. I also appreciate a little contrast in my food, so the smooth cornbread mixed with crunchy celery and apples really hit the spot.

I’ve got to give thanks for this dish. And even though I experimented with it for an early turkey day, I’m confident I’ll be tasting it again come the 24th.

Happy Cooking!

Fruity Cornbread Stuffing with Turkey Sausage
Yields 8-12 (Or apparently enough for the whole What's Up? Staff)

• 2 tablespoon olive oil
• 1 pound sweet Italian turkey sausage, casing removed
• 1/2 medium onion, chopped
• 4 stalks celery, chopped
• 1/4 cup chopped green onions
• Salt and freshly ground black pepper
• Paprika to taste
• 2 Fuji apples, chopped into cubes
• Dried cranberries (as much as preferred)
• Dried cherries (as much as preferred)
• 2 teaspoons freshly minced thyme leaves
• 2 teaspoons freshly chopped sage leaves
• 2 pounds cubed and dried cornbread stuffing, store-bought
• 1/2 cup chopped fresh parsley leaves
• 4 cups low-sodium chicken stock
• 4 eggs, beaten
• 1/2 cup pecans

Set your over to 350 degrees F.
Heat the olive oil in a large skillet over medium heat.
Remove the turkey sausage from the casing and cook for about 5 minutes or until browned. Add the onion, celery, apples, salt, pepper, paprika, thyme, and sage and sauté until soft.

It’s time for the heart of this dish. Grab a large bowl and mix the cornbread stuffing, parsley, chicken stock, eggs, pecans, cranberries, and cherries. Combine the first mixture and stir well. Bake in a large casserole dish for 30 minutes.

Remove and cover. Serve immediately or reheat right before serving. If reheating, you may need to add a little extra touch of chicken stock to keep from drying out.