"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Thanksgiving Herbed Apple-Walnut Stuffing Recipe

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This recipe for Thanksgiving Herbed Apple-Walnut Stuffing, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Swanson
Added: Sunday, March 15, 2009


11 oz. Lunds Artisan French Baguette, cubed
1 T. Olive Oil
1 lb. Pork Sausage or Turkey Sausage
1 C. Chopped Onions
2 T. Golden Fig Turkey Herbs
1 C. Chopped Celery
1 Large Granny Smith Apple, peeled, cored, diced
1/2 C. Toasted Chopped Walnuts
2 C. low-sodium Chicken Broth
8 T. Butter, melted

Preheat oven to 350.
Spread bread cubes in single layer on large baking sheet. Bake 8 to 10 minutes or until evenly toasted. Can be done day ahead.
In large skillet heat oil over medium-high heat. Saute' sausage, onions and grilling herbs; stirring to break sausage into pieces. Add celery and apples; simmer 10 minutes for flavors to blend. Remove and discard dripping from skillet; set aside.
In large mixing bowl combine bread cubes, sausage mixture and walnuts. Pour chicken broth and melted butter over and toss to combine.
Spoon stuffing into greased 9X13 baking dish. Cover and bake 30 minutes. Uncover and bake additional 10 to 15 minutes.




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