Blue Ribbon Stuffing
Photo by: Steven Mark Needham
Using a store-bought cornbread stuffing mix cuts prep time in half.
ingredients: Add all to shopping list
2 pounds well-spiced pork or turkey sausage (casings removed), broken into clumps
4 cups each chopped red onions and celery
2 tablespoons finely minced garlic
2 tablespoons canola oil
2 teaspoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups prepared cornbread stuffing mix
2 Granny Smith apples, diced
1 cup each dried apricots (quartered) and dried cherries
Salt and pepper, to taste
1 to 2 cups chicken broth
4 cups each chopped red onions and celery
2 tablespoons finely minced garlic
2 tablespoons canola oil
2 teaspoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups prepared cornbread stuffing mix
2 Granny Smith apples, diced
1 cup each dried apricots (quartered) and dried cherries
Salt and pepper, to taste
1 to 2 cups chicken broth
directions:
Brown sausage over medium heat, breaking up clumps, 10 to 12 minutes. Remove to a large bowl. Discard fat. Wilt the onions, celery and garlic in oil over low heat, stirring occasionally and sprinkling with thyme and sage. Add to sausage. Toss in the cornbread cubes, along with the apples, cherries and apricots. Season with salt and pepper. Drizzle with broth to moisten, 1 cup at a time, as desired; toss well. Cool to room temperature before stuffing the turkey.
KITCHEN COUNTER:
Makes 12 cups (enough to stuff an 18-pound turkey). Per 1/2 cup: 240 calories, 33g carbohydrate, 7g protein, 9g fat, 10mg cholesterol.
Next up: Orange Ginger Glazed Turkey
