Sausage, Apple & Pecan Stuffing

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First, let me just say that stuffing might be my favorite part of Thanksgiving- that and cranberry sauce. I could probably eat stuffing and cranberry relish alone for dinner for a month and be happy- I would also be very fat. Second, let me say that stuffing is NOT a very pretty item to photograph. Its down right gross looking and I’m sorry. But I promise this recipe for stuffing is not gross and will become your favorite, guaranteed! I have made this dish two years in a row for our annual Friendsgiving and I always get so many complements on it! The combination of the maple breakfast sausage, the crisp apples and crunchy nuts make it super delish! If you have guests with nut allergies no worries- the recipe is equally as delicious with out the nuts! Happy cooking!

Sausage, Apple & Pecan Stuffing (serves 8-10)

Ingredients:

  • 1 12oz bag of Pepperidge Farm Cubed Herb Stuffing Mix
  • 5 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped parsley
  • 2 cups chicken broth
  • 1 12oz package maple breakfast sausage, casing removed
  • 3/4 cup shredded Parmesan cheese
  • 1 large granny smith or fuji apple pealed and cubed
  • 1/2 cup chopped pecans (optional)
Directions:
  1. Remove sausage from its casing and cook in a medium skillet, using a wooden spoon to break it into small pieces, set aside. Grease a 9×11 baking dish and set aside.
  2. In a large pot, melt butter over medium-high heat. Add onions and celery, and cook 5 minutes. Add sage, thyme and parsley and cook another 2-3 minutes. Remove from heat.
  3. Add dry stuffing, sausage, Parmesan, apple and chopped pecans and mix lightly to combined. Add chicken broth and mix again being careful not to over mix or make the stuffing soggy.
  4. Spread stuffing into greased baking dish cover with foil until you are ready to heat and serve. Before serving bake in a 350 degree oven for 15-20 minutes or until heated all the way through.
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Thanksgiving & Holiday Menu Ideas

funny-sayings-580I realized today that there was no way on Earth that I was going to make all the amazing looking recipes that I wanted to before next Thursday. Its become seriously stressful, I’m thinking about taking the advice from the picture above. Every morning I wake up with my inbox full of new delicious dishes from cocktails, to turkeys and all the fixings in between. In the process of trying to planning my own holiday menu I put together about 30 others… But how do I choose what to make?! If I could have it my way we’d do 3 stuffings, potatoes 3 ways, Brussels sprouts 9 ways and I haven’t even got to dessert yet! So I decided to put together a few menu ideas. Mix and match from each menu, or supplement a few dishes on your own menu! I’ll be sure to let you know which ones make it onto my table! Happy cooking!

Traditional

Unconventional

Healthy

Favorite Holiday Dishes from Ski Boots in the Kitchen


Cornbread, Sausage and Pecan Stuffing

Another very important part of Thanksgiving day… Stuffing. For years I have subscribed to the ultimate food lovers guide (food porn) magazine… Bon Appetit. Nothing compares to opening my mail box and finding it waiting with wonderful recipes, restaurants and ideas. But I am guilty… after drooling over every amazing (and complicated) recipe, I revert back to my collection of familiar cook books and my unused Bon Appetit stack grows. So I’ve vowed not to be intimidated by the long lists of ingredients or seemingly complicated recipes and try to cook at least ONE (I know its not a lot but its better than NONE) recipe each month. So in honor of my commitment… this stuffing recipe is from the November Bon Appetit Thankgiving Issue, it turned out not to be as complicated as I though and its absolutely delicious! This can be made 1 day ahead too, which makes it even better. Enjoy!

Cornbread, Sausage and Pecan ‘Dressing’

Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
  • 1 lb. day-old cornbread, Broken into 1 1/2″-2″ Pieces (two boxes of Jiffy Mix)
  • 1 lb. breakfast sausage links, casings removed (I used maple sausage)
  • 2 1/2 cups chopped yellow onion
  • 1 1/2 cups slices celery
  • 1/4 cup apple cider vinegar
  • 3 cups low-sodium chicken broth, divided
  • 1 1/4 cups chopped toasted pecans (optional)
  • 1/2 cup chopped flat leaf parsley
  • 2 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh thyme
  • 2 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • 2 large eggs
  • (I added 2 leeks because I love them! roots and green stems removed, white part cut into thin rounds)

Preheat oven to 250 degrees. Arrange racks in upper and lower thirds of oven. Butter a 13x9x2″ baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake until dried out, about 1 hour, stirring often. Transfer to very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1″ pieces with a wooden spoon until browned, about 8-10 minutes. Drain fat and transfer to bowl with cornbread but do not stir.

Heat 3/4 cup butter in same skillet; add onions and celery (and leeks if you choose to add them) and saute for 10 minutes or until soft and they begin to brown. Add to bowl with cornbread.

Return skillet to heat. Add vinegar and cook for 1 minute scraping up browned bits from the pan. Add to cornbread mixture. Gently fold in 1 1/2 cups broth, pecans, parsley, sage, rosemary, thyme, salt and pepper. Let cool.

Turn oven up to 350 degrees. In a small bowl whisk 1 1/2 cups broth and eggs together. Fold gently into cornbread until thoroughly combined taking care not to mash cornbread (mixture will look wet). Transfer to buttered baking dish, cover with foil, and bake about 40 minutes or when a thermometer inserted into the center of the stuffing reads 160 degrees. If making a day ahead, remove foil after baking and let cool. Cover and chill. Reheat for 15-20 minutes or until stuffing is warm all the way through.

Turns out stuffing is really difficult to photograph and still look appealing (Even though the magazines picture is perfect, go figure). While this looks like a bowl of mush…It tasted AMAZING and looks much prettier in person.