Stuffing is a staple of the Thanksgiving dinner, and while it may not be the main feast it can definitely make or break the meal.
This Thanksgiving stuffing is something everyone should try. It packs flavor and is fresh-tasting. This recipe can stuff a 10-pound turkey and leaves a little more for a side dish. It replaces pork sausage for a healthier turkey sausage and replaces the cranberries with dried fruits.
Preparation time: 1 hour 40 minutes
- 1 pound ground turkey sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1 1/2 cups cubed whole wheat bread
- 3 3/4 cups cubed white bread
- 4 tablespoons unsalted butter, melted
- 2 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- Preheat the oven to 350 degrees F (175 degrees C). Spread the white and whole wheat bread cubes in a single layer on a baking sheet. Bake for approximately 6 minutes in the oven, or until evenly toasted.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking it into lumps until they are evenly browned. Add the celery, thyme, and rosemary; cook and stir for 2 minutes to allow the flavors to blend.
- Pour sausage mixture over the bread in a bowl and mix in chopped apple, dried cranberries, liver, and parsley. Drizzle the turkey stock and melted butter evenly.
- Allow the stuffing to completely cool before stuffing the turkey.
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