Cranberry Sausage Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
I have this recipe for over 30 years and it is a favorite of mine, tailor the sweetness as you disre but some sugar is needed to offset the tart cranberries. Everyone who tastes this wants the recipe! Note, one can add ground hamburger to the stuffing as well as chicken livers instead of the sausage. Ingredients:
12 cups day old white bread cubed |
2 cups fresh chopped cranberries |
1/2 to 3/4 cup sugar ( to taste ) |
1 1/2 cups diced celery |
1/2 cup chopped onion |
1/2 cup fresh chopped parsley |
1 stick butter or margarine melted |
1 cup chicken broth or as needed |
salt and pepper to taste |
1 tsp each: dried sage, rosemary, thyme or similar poultry |
seasoning |
1 lb chopped hamburger uncooked or sausage meat ( cooked if very |
fatty ) or chopped chicken livers uncooked |
Directions:
1. In a large bowl combine everything except the chicken broth.
2. Add enough broth so the stuffing is moist but not soggy.
3. Use the stuffing to place in the cavity of a turkey ( enough to stuff a large turkey 15 lbs or more.)
4. Bake any extra stuffing which does not fit the turkey separately in a casserole dish at 350F or until well heated and sausage meat is cooked.
5. Scoop out out the pan if desired
|
|