It’s officially holiday season and who isn’t excited about their annual Thanksgiving feast? I love Thanksgiving because it’s all about the food! (Who doesn't love a holiday all about food?) I thought I would kick-off the season with a Thanksgiving classic: Stuffing! A cornerstone to the American Thanksgiving that’s hearty and bready. Skip the boxed stuff this year and give this recipe a try; you won’t be disappointed. My mom has been making this recipe for years and it’s a showstopper. (Turkey is old news. We all know Thanksgiving is really about the sides).
This is an adaptation of Martha Stewart's recipe. And it's ah-mazing!
Apple Cranberry Stuffing
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Yield: 12 servings
Ingredients
1 large loaf of sourdough bread, cut into cubes (about 10 cups)
½ cup butter
12 oz Italian sausage
2 stalks of celery
1 sweet onion
2 Gala apples
2 tsp fresh sage
2 tsp fresh rosemary
2 tsp fresh flat-leaf parsley
2 cups chicken or turkey broth
½ cup dried cranberries
Salt and pepper to taste
2 eggs
Directions
Preheat oven to 250 degrees F. Place the cubed bread on a baking sheet and bake until the bread is dried out, about 45 minutes. (Tip: you can do this the day before and leave the dried-out bread on the counter, uncovered until you’re ready to make the stuffing.)
Put the bread into a large bowl and set it aside.
Preheat the oven to 350 degrees F.
In a large skillet, cook and brown the sausage, stirring occasionally, and break it up into small pieces. When the sausage is done cooking, transfer it to the same bowl the bread is in.
Melt the butter in a large skillet and add the chopped celery and onion. Cook until softened, about 5 minutes. Then, stir in the chopped apples and continue to cook until tender, about 4 minutes.
Then, add the chopped fresh sage, rosemary, parsley and broth to the pan. Raise the heat to medium-high and bring the mixture to a simmer.
Once the mixture reaches a simmer, remove it from the heat, add in the cranberries, salt and pepper, and stir to combine. Then, add that mixture to the bowl with the bread and sausage.
Beat the eggs in a small bowl and add it to the large bowl with the bread and vegetable mixture. Stir to combine.
Transfer the stuffing to a greased 9”x13” baking dish (or a 3-quart baking dish) and cover with foil.
Bake the stuffing covered for 40 minutes, then remove the foil and bake for another 40 to 45 minutes.
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Hi everyone! Here are some photos of how my stuffing turned out. Everyone loved it and I hope you did too!