Post by snaffle on Dec 28, 2006 19:44:06 GMT -5
STUFFING/DRESSING Turkey sausage, Apple, Cranberry, Egg
1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ chopped celery
2 ½ tsp dried sage
1 ½ tsp dried thyme
1 Golden Delicous apple, cored and chopped
1/3 cup minced fresh parsley
4 tablespoons butter, melted
½ cup dried cranberries
2 eggs
49 ½ ounce can chicken broth (save 1 ½ cups for turkey or gravy)
Preheat oven to 350 degrees. Spread the bread cubes on a large baking sheet and bake for 5 to 7 minutes. Transfer to a large bowl, and add the celery.
In a pan of water, boil the sausage until it is cooked. Break up any large chunks. Drain and add to the bread cubes.
In a blender combine onion, sage, rosemary, thyme, apple, parsley, butter, cranberries, eggs and add the chicken broth. Blend everything until it is fairly smooth.
Pour over the bread and stir everything. This can be mixed ahead and stored in the refrigerator the day before.
Bake in an 8 x 13 pan at 350 degrees for 30 to 45 minutes.
This recipe passed the "Cherokee" test.. so I know it is good.
1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ chopped celery
2 ½ tsp dried sage
1 ½ tsp dried thyme
1 Golden Delicous apple, cored and chopped
1/3 cup minced fresh parsley
4 tablespoons butter, melted
½ cup dried cranberries
2 eggs
49 ½ ounce can chicken broth (save 1 ½ cups for turkey or gravy)
Preheat oven to 350 degrees. Spread the bread cubes on a large baking sheet and bake for 5 to 7 minutes. Transfer to a large bowl, and add the celery.
In a pan of water, boil the sausage until it is cooked. Break up any large chunks. Drain and add to the bread cubes.
In a blender combine onion, sage, rosemary, thyme, apple, parsley, butter, cranberries, eggs and add the chicken broth. Blend everything until it is fairly smooth.
Pour over the bread and stir everything. This can be mixed ahead and stored in the refrigerator the day before.
Bake in an 8 x 13 pan at 350 degrees for 30 to 45 minutes.
This recipe passed the "Cherokee" test.. so I know it is good.