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.