Herbed Stuffing
Author: My Dragonfly Cafe
Recipe type: Side Dish
Cuisine: Thanksgiving
Serves: 12 servings
- 1 package(12-oz.) herb-seasoned cubed stuffing
- 1 c. fresh cranberries, finely chopped- OPTIONAL- (or Craisins, if you prefer)
- 1 T. finely chopped fresh rosemary (1 t. dried)
- 1 T. finely chopped fresh thyme(1 t. dried)
- 1 T. finely chopped fresh sage, (1 t. dried)
- 1 T. finely chopped fresh parsley, (1 t. dried)
- ½ c. butter(1 stick)
- 1 c. finely chopped celery
- 1 c. finely chopped red onion
- 1 large Honeycrisp apple thinly sliced and diced, Granny Smith would work also
- ½ lb. sage sausage, cooked, drained and crumbled
- 3½ c. chicken broth* See Notes-- I like to use Better than Bouillon Roasted Chicken Base.
- Preheat oven to 350 degrees.
- Slice and dice celery, onion and apples.
- In a large bowl or pan, toss together stuffing, seasoning and cranberries(optional).
- In a skillet, cook sausage until crumbled and no longer pink. Place sausage in bowl with stuffing.
- In the same skillet, melt the butter over medium-low heat; scrap up any sausage bits and flavorings left in the pan.
- Saute celery and onion, stirring until tender, about 4-5 minutes.
- Add vegetable mixture, apples and broth to stuffing mixture; toss to evenly distribute ingredients and to absorb the broth.
- Gently spoon stuffing into prepared(sprayed) pan and bake, covered with foil, for 30 minutes.
- Remove foil and bake for about 20-30 more minutes.
- Stuffing should be a light golden brown in color.
You can use turkey stock/broth in place of this, but you may need to season with a little bit more salt.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-stuffing/
3.5.3218