Mama Kat Thursday: New Fav Holiday Dish!

The Mama Kat writing prompt option I've chosen today is, "Try A New Holiday Dish & Share the Recipe!"

I just tried this stuffing for Thanksgiving and loved it! I think it needs a little more liquid, maybe 1 full cup of stock & white wine each, to make to stick together more. As is, it falls apart when you dish it out.
It's got all your food groups: meat, grain, veggie & fruit!

I found this stuffing made a delicious lunch heated up and topped with an over-easy egg!

Apple Cranberry Sausage Stuffing

Ingredients:

 5 1/2 cups fresh European style or sourdough bread, white, sliced and cubed

2 1/2 cups wheat bread, whole grain sliced and cubed

1 lb ground pork or turkey
(I used Jimmy Dean's Turkey Crumbles, which was 8 oz and that worked fine!)

1 1/2 cups carrot, shredded, minced or ground 

1 1/4 cups minced celery

1 1/2 cups yellow onion (Spanish or sweet)

1 1/4  cups dried cranberries

1 large Granny Smith apple, chopped

1 large Golden Delicious apple, chopped

1/2 cup fresh Parsley leaves (2 Tablespoons dried)

2 Tbsp fresh Rosemary leaves (2 teaspoons dried) 

3  Tbsp  fresh Sage leaves (1 Tablespoon dried rubbed Sage)

1 1/2 teaspoons fresh Thyme  (3/4 teaspoon dried)

3/4 cup stock (I use instant chicken bouillon)

3/4 cup white wine (I just used Regina White Cooking Wine)

6 Tablespoons butter, melted 

Directions:

#1) Preheat oven to 350 & spray your 9 x 13 pan with oil cooking spray.  (I love Olive Oil PAM)

#2)  Toasted Bread Cubes:

When shopping, choose your white & wheat bread from the grocery bakery for a fresh-baked flavor!
 Slice into 1 inch cubes, then either line two baking sheets with parchment or spray with oil cooking spray and toast bread cubes 10 to 15 minutes, stirring about halfway through cooking time.

Let cool 10 ten minutes, then pour into large bowl.

#3)  Cook: 

If you're using fresh sausage, brown it with the onion, celery & carrot in a large skillet. If you're using Jimmy Dean Crumbles, just brown the onion, celery & grated carrot.

(I used a food chopper & carrot matchsticks to get nicely minced carrot bits.)
Add the sage, rosemary & thyme, butter, stock & wine and simmer to blend flavors while you core & chop up the two apples. 

Save Parsley to be added later.

(If you prefer not to use any wine, just replace it the same measurement of stock.)

#4)  Combine:

Add apples & dried cranberries & Parsley to toasted bread cubes in bowl and gently toss together. 

Pour 1/2 of skillet contents over bread. Toss to combine. Add rest & toss again till well combine. (Dividing it like this makes it easier to stir in well.)

Pour stuffing into greased 9 x 13 pan, patting it down so it fills all corners and all fits into pan. It really fills the pan to the brim, but the bread is moist, so it will can be compacted!

#5)  Bake:

Cover with foil and bake for 30 to 40 minutes in a 350 degree oven. Then remove pan from oven, remove foil and drizzle 2 Tablespoons of melted butter over top, then bake an additional 10 to 15 minutes to crisp top.

Cool a little before serving.

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Enjoy!

Thanks for Visiting!