Sausage Stuffing with Apples and Cranberries

I always use the same stuffing recipe for Thanksgiving and Christmas, you know...tradition. But I thought I'd try this one out in a small 3 lb chicken. If using for a turkey this recipe would have to be doubled or tripled depending on the size of your bird.

While I really enjoyed this stuffing I'll still go with my old standby for special occasions. The link to that one is at the end of this post.

1 mild Italian sausage, casing removed
1 tart apple, cubed
1 small onion, diced
1/2 stalk celery, diced
1/2 cup dried cranberries
1/4 cup chicken stock
1 tbsp white wine (or white wine vinegar)
1 tbsp melted butter
2 heels from a loaf of bread, I used 1 white/1 brown
1-2 tsps dry sage
1 tbsp fresh thyme
1 tbsp parsley
3 lb chicken

Brown sausage meat in a fry pan, breaking it up as you go, along with the onion and celery. Add the apple, cranberries and seasonings. Stir for 1 minute then remove from heat.

Add the stock, wine and butter then stir in the bread cubes. 

You can make the stuffing ahead of time and keep it in the fridge until ready to stuff and cook. Or stuff the bird right away and roast in a 350 F oven for 1 hr and 10-15 minutes or until beautifully golden!

Here's the link to The Best Turkey Stuffing (with cooking directions for roast turkey):
https://hotandcoldrunningmom.blogspot.com/2013/10/the-best-turkey-stuffing-with-cooking.html

The BEST Turkey Stuffing (with cooking directions for roast turkey)

This stuffing recipe has been in my family for years!  My Mom and Nana made it all the time, but it came out like sawdust the first time I made it, kind of soupy the second time.  I finally got it just right! They never had to measure the water, but I couldn't get it right without exact amounts.  As you can see here I added the 1 cup notation for water.

Make sure your turkey is completely thawed out.

Defrost turkey in fridge.

8-12 lb = 2-3 days / Serves 8-12

12-14 lb = 3-3 1/2 days / Serves 12-14

14-18 lb = 3 1/2-4 1/2 days / Serves 14-18

18-20 lb = 4 1/2-5 days/ Serves 18-20

If you are having more than 20 people, go out : )

Get all your stuffing ingredients out.

Mix together bread crumbs, savory, salt, pepper and onions.

 Fresh rosemary too, if you have it.

Add butter, then hot, previously boiled, water.

It's got to stick together like this.

Remember you'll be adding an egg to it after it cools.

Gotta have some good music playing while you're cooking!

Stuff your bird and roast at 325F

8-12 lb = 3-3 1/2 hrs

12-14 1b = 3 1/2-4 hrs

14-18 lb = 4-4 1/2 hrs

18-20 lb = 4-5 hrs

When cooked the leg joint should move freely and juices run clear. Stuffing internal temp 165°F, leg temp 180°F.

Let turkey rest (you don't get that luxury!) 30-40 minutes  before carving. Remove all stuffing to a serving bowl.  You shouldn't leave any in the bird. Enjoy!

Oh and don't forget the Hot Turkey Sandwiches the next day!