Apple Cranberry Pecan Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 pound Jimmy Dean (Sage) sausage
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large red onion, diced
3 stalks celery. diced
Pepper to taste (approx. 1 tsp)
3 Granny Smith apples, peeled, cored, and diced into small cubes
1-2 cups dried cranberries
1 1/2 cups pecans, chopped
1 dozen eggs
1 - 2 cups heavy cream
1 (32 ounce) box chicken or beef stock
1 1/2 pounds (approx) plain, dried, cubed bread
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Directions: |
Directions:Heat olive oil in sauté pan over medium heat. Add sage and thyme to pan and cook until herbs start to crackle. Add Jimmy Dean sage sausage and diced onion and cook with herbs until sausage is browned. In extra large bowl, add diced celery, diced apples, 1 cup of the dried cranberries, all of the chopped pecans, and dried bread. Add the browned sausage, onion and herbs and pan drippings onto the bread. In a separate mixing bowl whisk together all of the eggs, 1 cup heavy cream and pepper. Pour the egg mixture over the dried bread. Pour 2 cups of the chicken or beef stock over the dried bread. Mix the dried bread and other ingredients together until well mixed. Add in additional 1-2 cups of chicken or beef stock until bread mixture is very moist and bread has softened but isn't soggy. Add additional dried cranberries to your preference. If mixture is not moist enough, add additional heavy cream. Scoop into cavity of pork crown roast or turkey and cook accordingly. Cook until internal stuffing temperature is at least 165ºF.
If there is extra stuffing mix, place into greased oven safe baking dish and cover with foil. Cook covered at 350-375 until set and then finish cooking uncovered until edges slightly browned. |
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Number Of
Servings: |
Number Of
Servings:12+ |
Personal
Notes: |
Personal
Notes: This is one of my favorite stuffing recipes. It is delicious with a pork crown roast. It would also be good with a turkey if you substitute chicken stock for the beef stock. I don't add any salt as the stock used adds enough salt.
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