Yesterday I posted the recipe for my stuffing bread cubes. Below is the recipe for the herbed sausage apple stuffing that I like to make. I always add celery, onion, apple and herbs -- the sausage and cranberries are added on and off from year to year, and I always want to add mushrooms but don't normally because hubby doesn't like them...which is why making my own grain free stuffing is really nice -- I can add anything I want! ;-) Check out my stuffing recipe below -- the great thing about stuffing is you can put whatever you like in it to make it your own. Enjoy!
Herbed Grain Free Stuffing
6 cups of grain free stuffing bread cubes (*click link for recipe)
2 cups turkey or chicken broth (more or less to moisten, depending on preference)
1/2 pound Italian sausage, (or preferred type or flavor of bulk sausage), optional
2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/4 cup fresh flat leaf parsley, chopped
1/2 cup onion, finely diced
1 cup celery, chopped or thinly sliced
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon pepper, or to taste
1 Granny Smith apple, cored and diced, optional
1/2 cup fresh cranberries, coarsely chopped, optional
1 cup sliced fresh mushrooms, cooked, optional
8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees F. Please grain free bread cubes in a large bowl and set aside. In a medium to large skillet, brown optional bulk sausage well, breaking and crumbling into pieces as it cooks; remove cooked sausage and add to the bowl of bread cubes. Place butter in a large saucepan or stockpot; add onion and celery and cook for about 4-5 minutes until celery and onion is crisp-tender. Add chopped apple and cranberries (if using) to the celery and onion mixture and cook a few more minutes just to soften slightly. Add herbs (sage, rosemary, thyme, parsley), the bowl of bread cubes with optional cooked sausage and mushrooms to the pot; stir until mixed. Pour broth over the stuffing mixture and toss lightly (add enough to moisten, but do not over saturate). Spoon mixture into a well greased 9 x 13 baking dish or casserole dish; cover and bake at 350 degrees F for about 35-40 minutes. If desired, uncover and bake an additional 10-15 minutes to give it a drier "crusty topping" or until stuffing is the desired moistness and consistency (you can add additional broth, if needed while it is cooking).
*Note - The fresh cranberries are tart and not sweet like adding dried sweetened "Craisin" type cranberries. If you want to add a bit of sweetness, you can add a sweeter type of apple other than Granny Smith.
LOL at least your honest which makes us love you more!! Oh my goodness you just know on some of those food shows everything doesn't come out --"this is so good" but they never say that - or like on Diners Drive-ins and Dives - now com'on Guy Fieri must have tasted some stuff he didn't like at least once!!! :)
LOL, Patricia! I never thought about it that way...but I know you are right. We all make mistakes and goofs -- that's why I usually never make something for the first time when it is for a special occasion..."just in case". And it would be nice if once in a while the food shows showed us a few "bloopers" of their goofs, too! :-)
The stuffing looks delicious. Do you think it will get too mushy if I stuff it in the turkey instead of baking it separately?
I don't think so but haven't tried it yet. Maybe one day I'll stuff a chicken to test out. Let me know how it works if you try it.
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