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Thanksgiving Stuffing
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| Sausage Apple Stuffing INGREDIENTS: 1 14 oz. Herb Seasoned Stuffing, Cubed (Herb seasoned stuffing can be found at your local grocery store) | |
| 6 Tablespoons | butter |
| 1/2 Cup | finely chopped Italian parsley |
| 1/2 Cup | finely chopped celery |
| 2 Cups | chopped sweet onions |
| 1 lb. | pork sausage |
| 1 1/2 Cups | peeled, cored and chopped apples,, (Green apples work best, but you can choose your favorite) |
| 3 Chopped cloves of garlic | |
| 1 Teaspoon | dried thyme |
| 3/4 Cups | chopped pecans |
| 2 | Beaten eggs |
| 1/2 Pint | dairy sour cream |
| 1/4 Cup | red wine |
| 2 Cups | chicken broth |
Salt and pepper (to desired taste)
DIRECTIONS:
In a large bowl, soak cubed stuffing in chicken broth. Set aside.
In a large pan, brown sausage. Stir with a wooden spoon so it will crumble. When it is browned, place on paper towels and allow it to drain.
Continuing in the skillet, saute onions, celery, apples and garlic with butter. Stir until soft. Stir vegetables and sausage into the soaked stuffing.
In a medium bowl, beat eggs and add sour cream, wine, parsley, thyme and pecans. Add all to the large bowl of stuffing, combining it until the mixture is soft and smooth.
Season to taste with salt and pepper.
Cook inside the turkey or cook in a separate pan at 350 degrees until finished about 1 hour May be refridgerated overnight or frozen for a month.
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