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New Twist On Stuffing

HOUSTON – Chef John from HEB shares a great recipe you might want to make for your Thanksgiving feast.

Sausage, Apple, Cranberry and Walnut Stuffing

Preparation time:12 minutes

Cooking Time: 45 minutes

10  Cups Cubed Dried Bread              

1  Cup Toasted Walnuts

1     Package Cranberry Sausage        

¼ Cup Sage (Chopped)

2    Tablespoons Butter                        

2  Tbs  Fresh Rosemary

2     Cups Diced Onion                        

1  Tbs Fresh Thyme

2     Cups Diced Celery                       

1  Cup Parsley (Chopped)

2    Golden apples (Diced and peeled)

2  Eggs

1 ½ Cups Dried Cranberries                 

2 Cups Chicken Stock

½    Cup Melted Butter                        

1 Bottle RR Cran Razz

 

1.     Bake the bread 5-7 Minutes or until toasted, set aside in a large mixing bowl.

2.     Brown Sausage in a sauté pan for 2 minutes and then add Onion, Celery and butter, continue to cook for an additional 3 minutes.

3.     Pour contents of pan over the Bread in the mixing bowl; also add the apples, Cranberries, walnuts, sage, rosemary, thyme, parsley, and Cran Razz.

4.     Whisk eggs with the chicken stock and pour over the bread mixture along with the melted butter. Mix everything together until bread has soaked up all the liquid. Pack it into a 9x13 baking dish and cover with aluminum foil.

5.     Bake covered for 30 minutes and then remove foil and bake uncovered for an additional 15 minutes.