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Wednesday, 17 October 2007 02:35 |
Makes enough stuffing for a 12- to 15-pound turkey
This recipe is great with the Brined and Roasted Turkey recipe
Ingredients:
- Cornbread (get recipe here), cut into 1-inch cubes
- 1 pound sweet Italian sausage
- 1 cup unsalted butter
- 4 medium red onions, finely chopped
- 8 celery stalks, finely chopped
- 4 Granny Smith apples, peeled, cored, and chopped
- 1 cup dried cranberries
- 1½ cups half-and-half
- 1/2 cup chopped fresh sage
Instructions:
- Preheat the oven to 300°. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
- In a large sauté pan over medium heat, cook sausage until it’s no longer pink. Transfer to a small bowl; set aside.
- Melt butter in the same sauté pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes.
- Add apples and cranberries, stir to combine, and cook 5 minutes.
- Add half-and-half, and cook, stirring for 3 minutes.
- Add sage, and remove from heat. Transfer to a large bowl.
- Add cornbread and sausage; stir to combine.
- Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.
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