Thanksgiving is only two weeks away, Folks! It’s a time for family, friends, giving thanks, and of course, food. To help make the holiday less stressful and the food planning less time consuming, we at Purnell have a Thanksgiving stuffing recipe to share from our family to yours.
Sausage and Herb Stuffing
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound Purnell’s Italian sausage, remove the casings
- 1 cup chicken stock
- 1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single, even layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F then remove the bread cubes from oven and place into large bowl.
In a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes in large bowl.
With the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.