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
8 to 10
8 oz pkg Pepperidge Farm herb stuffing
links spicy Italian sausage (turkey or pork)
granny smith apples
medium yellow onion
fresh chopped sage leaves
dry white wine
turkey drippings or additional chicken broth
salt and pepper.
In This Recipe
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.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect