Sausage & Apple Stuffing
Recipe By :Good Housekeeping Magazine, November 1998 pg158
12 ounces pork sausage -- meat
2 medium Granny Smith apples -- peeled, cored, & diced
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
6 tablespoons butter or margarine
2 celery stalks -- diced
12 ounces jumbo onion -- diced
2 large carrots -- shredded
1 can chicken broth (14 1/2 oz.)
1/2 cup fresh parsley -- chopped, loosely packed
1 1/2 loaves (16 ounces each) firm white bread -- sliced, cut in 3/4" cubes --and lightly toasted (see note)
1. Preheat oven to 325 degrees F. In 12-inch skillet, cook sausage meat over medium-high heat 8 minutes or until lightly browned, stirring and breaking up sausage with side of spoon. Add apples, pepper, and thyme, and cook 5 minutes longer, stirring occasionally and scraping up browned bits. Spoon sausage mixture and any drippings into large bowl, set aside.
2. In same skillet, melt margarine or butter over medium-high heat. Add celery and onion, and cook 10 minutes or until lightly browned, stirring occasionally. Add carrots and cook 5 minutes longer. Stir in chicken broth, parsley, and 1/4 cup water; heat to boiling. Spoon vegetable mixture and bread cubes into bowl with sausage mixture, toss to mix well.
3. Spoon stuffing mixture into 13" by 9" glass baking dish, cover with foil and bake 45 minutes or until heated through.
Note: To toast bread cubes, bake in a preheated 400 degrees F oven for 10 minutes, stirring occasionally.
Helen Says: We had this on Canadian Thanksgiving, my daughter found it in an old Good Housekeeping that I had saved, we loved it.
Description: "This crowd-pleasing holiday accompaniment is chock-full of veggies and toasted bread chunks, with a classic diced-apple- and-sausage mixture. If you like, prepare the stuffing a day ahead and refrigerate, covered, overnight. If you plan to stuff your turkey"
S(MC formatted (2000) by):"Helen D."
Yield:"12 cups"
Start to Finish Time:"1:45"
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassroo/ tsrecipes. com
Recipe By :Good Housekeeping Magazine, November 1998 pg158
12 ounces pork sausage -- meat
2 medium Granny Smith apples -- peeled, cored, & diced
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
6 tablespoons butter or margarine
2 celery stalks -- diced
12 ounces jumbo onion -- diced
2 large carrots -- shredded
1 can chicken broth (14 1/2 oz.)
1/2 cup fresh parsley -- chopped, loosely packed
1 1/2 loaves (16 ounces each) firm white bread -- sliced, cut in 3/4" cubes --and lightly toasted (see note)
1. Preheat oven to 325 degrees F. In 12-inch skillet, cook sausage meat over medium-high heat 8 minutes or until lightly browned, stirring and breaking up sausage with side of spoon. Add apples, pepper, and thyme, and cook 5 minutes longer, stirring occasionally and scraping up browned bits. Spoon sausage mixture and any drippings into large bowl, set aside.
2. In same skillet, melt margarine or butter over medium-high heat. Add celery and onion, and cook 10 minutes or until lightly browned, stirring occasionally. Add carrots and cook 5 minutes longer. Stir in chicken broth, parsley, and 1/4 cup water; heat to boiling. Spoon vegetable mixture and bread cubes into bowl with sausage mixture, toss to mix well.
3. Spoon stuffing mixture into 13" by 9" glass baking dish, cover with foil and bake 45 minutes or until heated through.
Note: To toast bread cubes, bake in a preheated 400 degrees F oven for 10 minutes, stirring occasionally.
Helen Says: We had this on Canadian Thanksgiving, my daughter found it in an old Good Housekeeping that I had saved, we loved it.
Description: "This crowd-pleasing holiday accompaniment is chock-full of veggies and toasted bread chunks, with a classic diced-apple- and-sausage mixture. If you like, prepare the stuffing a day ahead and refrigerate, covered, overnight. If you plan to stuff your turkey"
S(MC formatted (2000) by):"Helen D."
Yield:"12 cups"
Start to Finish Time:"1:45"
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassroo/ tsrecipes. com
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