And of course, if you prefer a more classic slow cooker stuffing, or Bacon Beer Cheese Stuffing, we have got you covered with those recipes too!
Stuffing is the main reason that I look forward to Thanksgiving dinner. It makes me think of home. My mom made amazing stuffing, mashed potatoes, and corn.
OK, I would have a little turkey too because it was Thanksgiving, but it was always all about the stuffing! I have mentioned I am a carbivore and I love love love stuffing, right?
That is one of the many reasons we are so excited to be partnering with Jones Dairy Farm. They created the coolest stuffing site I have ever seen!
StuffingandMore.com is packed with unique stuffing recipes, stuffing tips, and a fun poll. And of course the RECIPE for this stuffing. You have to check it out!
I moved away from 'home' before my mom could teach me how to make stuffing. So I had to do a lot of research when I wanted to make it on my own.
Honestly, it took a lot of trial and error before I perfected my stuffing making.
I can tell you that as good as my mom's stuffing was, it NEVER tasted this good {{sorry mom}}. Just looking at the photos makes my mouth water and that is when you know it has to be good!
Look at those sausage pieces, diced apple, nuts, and cranberries just about jumping off the page. It makes you want to lick your screen, doesn't it?
The real recipe magic happens as the pan is deglazed with the most glorious liquids and the browned bits are scraped up to create the most magnificent sauce that the stuffing bakes in. Oh, my word!
Chad declared it "The Best Stuffing Ever" and I immediately emailed his aunt (who now hosts Thanksgiving dinner) to tell her we are bringing this fabulous stuffing.
She is elated and I can't wait for the day to get here. But, really when stuffing is THIS good, you shouldn't have to wait for a holiday. Let's just call this Sunday stuffing. Maybe we should start a new trend.
If you would like to find more recipes, tips, and information on Jones Dairy Farms, check out their Facebook and Twitter pages.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make Sausage, Cranberry and Apple Stuffing :
- For those sensitive to alcohol, you can use chicken or stock in place of the wine.
- You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
- You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.
What you will need to make Sausage, Cranberry and Apple Stuffing :
- 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
- A large skillet with a lid – A wide skillet works best, ideally one that’s more than 12 inches in diameter.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite side dish recipes:
Best Ever Slow Cooker Creamed CornSweet Potato Casserole Boston Market Copycat
Simple Cranberry Sauce
Slow Cooker Mashed Potatoes
See how easy this Sausage, Cranberry and Apple Stuffing is to make. Watch the video!!!
Yield: 8
Sausage, Cranberry and Apple Stuffing
The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!
prep time: 45 Mcook time: 55 Mtotal time: 100 M
Ingredients
- 1 loaf sour dough bread, cubed (about 10 cups)
- 1 cup sweetened dried cranberries
- 1 medium apple, peeled, cored and chopped
- 2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
- 1/2 cup shallots, finely diced
- 1/2 cup pecans, chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons fresh sage, finely chopped and divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup chardonnay wine
- 4 tablespoons unsalted butter
- 2 cups chicken stock
- 2 eggs, lightly beaten
Instructions:
How to cook Sausage, Cranberry and Apple Stuffing
- Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra-large bowl, add cranberries and apples. Set aside.
- Butter 9x13-inch casserole dish. Set aside.
- In a large skillet over medium heat, cook sausage using a spatula to break it up as it cooks.
- Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using a slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.
- Add wine to the skillet and scrape browned bits from the bottom of the pan as it cooks. Add butter and chicken stock. Bring to a boil for 3 minutes, remove from heat and pour over bread cubes in the bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.
- Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
DONNA'S NOTES
- For those sensitive to alcohol, you can use chicken or stock in place of the wine.
- You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
- You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.
Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.
Originally published 11/3/14
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