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Author Notes: OK, I know - starting with a dry dessing mix isn't very "chefy" BUT let me tell you - this dressing is always a HUGE hit and there are rarely leftovers. I have stuffed it in the bird in the past but now I bake it on the side primarily for time considerations. —aargersi
Serves 8 to 10
- 1 8 oz pkg Pepperidge Farm herb stuffing
- 2 tablespoons olive oil
- 2 links spicy Italian sausage (turkey or pork)
- 2 granny smith apples
- 1/2 cup dried cranberries
- 1 medium yellow onion
- 2 stalks celery
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 5 fresh chopped sage leaves
- 1 cup dry white wine
- 1 cup chicken broth
- turkey drippings or additional chicken broth
- salt and pepper.
- Peel and dice the onion. Dice the celery. Mince the garlic. Peel, core and dice the apples. Heat the olive oil to medium high in a large skillet. Remove the sausage from the casing and saute, breaking it up as it cooks. When it is almost cooked, add the butter, onion, apple and celery and cook through, then add the garlic and saute 2-3 more minutes. Turn the heat down and add the stuffing mix, cranberries and sage, then stir in the wine and broth. Turn off the heat. Taste and adjust the seasoning as needed. Spray a 9x13 pan with non stick, and spoon the dressing in to the pan. If it looks dry (it should be fairly wet at this point) add additional broth or turkey drippings (preferable!). bake at 350 until the dressing is brown and crunchy on top.
- This recipe was entered in the contest for Your Best Thanksgiving Stuffing