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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ellen's Veal, Sage and Cranberry Thanksgiving Stuffing Recipe

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This recipe for Ellen's Veal, Sage and Cranberry Thanksgiving Stuffing is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 tablespoon EVOO;
1 ˝ lbs of lean veal;
1 large onion chopped;
2 stalks of celery;
Fresh thyme;
Fresh sage;
Mushrooms (10-15);
1 cup Dried cranberries;
2 cups (or more) Organic chicken stock;
˝ cup cider;
˝ cup butter;
1 apple cut into ˝ inch chunks (do not peel);
1 ˝ - 2 bags of Pepperidge Farm Cornbread Stuffing;
1 or 2 eggs (optional – this will hold the stuffing together)
Directions:
Directions:
In a large skillet or braising pan, sauté onions, mushrooms, celery in EVOO. Add veal and continue to sauté. Add cranberries, apple, butter and cider. Then add cornbread and chicken stock until it looks good. Depending on the looks of the stuffing, I may let mixture cool and add 1-2 eggs to bind the stuffing.

I usually have enough to stuff the turkey (both ends) and then make a loaf (like a meatloaf). Then I top the meat loaf version with apples and cranberries. You can slice it up for leftovers.
Number Of Servings:
Number Of Servings:
6-8 or just enough for Jeff
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Enough for a 20 lb turkey! Since I just “eyeball” everything and don’t really measure, I’m making my best guess at the amounts.

 

 

 

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